Gluten Free Gnudi (Naked Ravioli) In Butter Garlic Sauce#Foodieextravaganza

Gnudi are little balls which are more or less like a kind of gnocchi; balls are made of spinach and ricotta without any pasta covering them. So, hence the name Naked Ravioli.
These rustic, naked ravioli have a long history, going back to Roman times, and perhaps even much earlier.

For this gnudi, I did not add the whole egg, more the dough is loose the more flour will be required. So use only the yolk, so that the gnudi is soft and succulent (and not hard) after it's cooked. These are very delicate so while adding them to the boiling water, use a slotted spoon to drop each into the pan of boiling water.

Ingredients
For The Gnudi

200 Grams Homemade Ricotta Cheese
1 Large Egg Yolk - only
100 Grams Chopped Spinach
1 Tablespoon Finely Chopped Roasted Garlic
½ Teaspoon Dried Parsley
½ Teaspoon Dried Basil
¼ Teaspoon Salt
¼ Teaspoon Black Pepper powder
2 Tablespoons Heaped Tapioca Flour/ Starch
¼ Cup Grated Parmesan Cheese
1 Tablespoon Heaped Tapioca Flour/ Starch - for coating
For The Butter Garlic Sauce
2 Tablespoons Salted Butter
1 Tablespoons Olive Oil
4 Cloves Garlic - finely chopped
1 Wild Garlic - finely chopped
1 Tablespoon Chopped Scallion Greens - for garnishing
½ Teaspoon Salt

Method

Blanch the spinach for a minute in the microwave. Immediately dump it in cold water. Take a muslin cloth and squeeze the spinach of all moisture. In same cloth squeeze the ricotta cheese. 

In a large bowl combine ricotta cheese, spinach, egg yolk, dried parsley, dried basil, black pepper powder, salt, parmesan cheese, garlic mash them all well till well combined. Add the tapioca flour a tablespoon at a time and mash till well combined. Make a nice ball. Leave it aside covered for 5 to 10  minutes.
Take a small pinch and form into a ball.

To Test whether the ball will not disintegrated in water while boiling. 

Heat water in a pan when it comes to a boil add this tiny ball let it cook it it floats to the surface. If it does not break or disintegrated in water then the dough is perfect.

Now that the dough is perfect cover and keep aside for 5 to 10 minutes. Make 9 - 10 equal size balls. Roll them in tapioca flour, shake of any excess flour by rolling it in your hand. Keep all aside.

In the meantime heat a tall pan will water add a ¼ teaspoon salt. When the water comes to a rolling boil, place each gnudi with a slotted spoon gently into the water. Cover the pan with a lid and on medium high flame let them cook till they start to float on top. Once they float to the surface they are done. Remove each gently with slotted spoon and keep them in large plate to come to room temperature.

For The Butter Garlic Sauce

In a pan heat oil and butter, add the chopped garlic and wild garlic, when the garlic starts to brown add in the gnudi and sauté gently turning the sides.

Remove and serve hot garnish with chopped scallion greens.
These were so...ooo delicious. A must try recipe.

Labels: Keto, Low Carb, Gnudi, Ravoili, Pasta & Noodles, Ricotta, Tapioca Flour, Garlic, Spinach, Butter, Gluten free, International Cuisine, Italia, Foodie Extravaganza Party

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