Spinach Ricotta Gnudi with Tomato Sauce and Crispy Guanciale
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Loading... - Leticia Campana
- 10 Oct 2022
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Chef Scott Conant pairs his cheesy spinach gnudi ("naked" ravioli—the filling without the pasta) with a rich butter sauce + tomato sauce.
"Let's not beat around the bush: If you do it right, this is the sexiest dish in the book. It does require a bit of prep to nail the texture of each component, but the bright, clear contrasts of the bite of the pasta against the ooziness of the cheese, and the richness of the beurre monté against the assertiveness of the tomato sauce are irresistible. That concentrated tomato sauce (a classic pomodoro base enhanced with estratto, or high-quality extracted tomato paste) is the secret weapon: You don't need much of this tomato paste, and if you've never cooked with it, you'll be amazed at how the estratto thickens the sauce by absorbing liquid, resulting in a thick, hyper-flavorful concentrate that's almost like a roux. The gnudi doesn't really need anything else, though if you want to gild the lily, add the crispy guanciale for crunch and umami."
Ingredients
For the Gnudi:
- 2 cups sheep's milk ricotta
- 2 egg yolks from large eggs
- ¼ cup finely chopped or pureed blanched spinach
- ½ cup grated Parmigiano-Reggiano cheese
- ¼ cup all-purpose flour
- 3 tablespoons panko
- 1 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- Semolina flour, or dusting and coating the gnudi
For the Beurre Monté:
- ½ cup heavy cream
- 1 sprig thyme
- 1½ teaspoons cornstarch
- 1 cup unsalted butter, diced
- Pinch kosher salt
For the Crispy Guanciale (optional):
- 6 ounces guanciale, very thinly sliced (optional)
To finish:
- Kosher salt
- ¾ cup Concentrated Tomato Sauce
- 2 tablespoons finely chopped chives
- 12 small fresh basil leaves. Read More…
