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Published on Sep 11, 2012
Pronounced "nudie," as in no clothes, gnudi is gnocchi made with ricotta cheese. This light and fluffy pasta, along with its suggestive name, makes it the perfect dish to make your girlfriend for a special night at home. Chef Paul Corsentino takes you through the steps of this dish, breaking down each element so any dude can make this super hot Italian recipe.
Dude Food's Paul Corsentino of the acclaimed New York restaurant, The National, is moving us from the outdoor grill into the kitchen for more great cooking techniques. In each episode of Dude Food, we share tips and recipes for making manly, mouthwatering foods from burgers to barbecue chicken to a salad a dude would be proud to serve his buddies. Subscribe to see a new episode every Tuesday!
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Light Gnudi with Summer Vegetables
For the Gnudi Dough • 1 cup All-Purpose Flour • 2 cups whole milk ricotta cheese • 2 cups grated parmesan cheese • 2 whole eggs and 1 yolk • 1 teaspoon salt
Combine all ingredients into a mixer with the dough hook attachment. Mix the ingredients until incorporated
For the Vegetables and Sauce • 2 cups snow pea shoots • 1 cup blanched sugar snap peas that have been quartered • 1 cup of roasted corn that is off the cob • 1 cup ripe cherry tomatoes that cut in half • ½ cup parmesan cheese • the juice of 1 lemon
To cook the gnudi • one gallon of water • 2 tablespoon butter
Place the gnudi in a piping bag Get one gallon of water to a boil, and season. While the water is simmering, hold the piping bag over the water and squeeze about an inch of gnudi out of the bag and cut the gnudi with a knife. Repeat as quickly as possible until you have about 10- 15 gnudi cooking. In the meantime have the butter browning in a large pan, when the gnudi are floating remove them with a spider and add to the butter, then add the the vegetables, the cheese and a little of the water to create a sauce. repeat as necessary and serve.