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From Scott Conant

Ricotta Gnudi

A Note from the Chef

Ring in the New Year by breaking your resolution with this decadent pasta dish. This creamy masterpiece of a meal features homemade gnudi and a delicious butter and tomato sauce. Don’t be unnerved by all the steps: in the kitchen, hard work is rewarded. 

Ingredients for the pasta

  • 2 lbs drained Ricotta cheese
  • 2 cups Mascarpone
  • 3/4 cup Parmesan
  • 4 large egg yolks
  • 1 1/4 cups flour (plus extra for dusting)
  • 1 1/4 cups breadcrumbs
  • 1 Tbsp kosher salt

Ingredients for the Butter Sauce

  • 1 cup heavy cream
  • 1 lb unsalted butter, diced
  • 1 Tbsp cornstarch
  • 3 Tbsp water
  • 1 sprig fresh thyme

Ingredients for the Tomato Sauce

  • 5 plum tomatoes, peeled, seeded and chopped into eighths
  • 2 Tbsp extra virgin olive oil
  • 1/2 cup jarred tomato sauce
  • 1 tsp salt
  • 1 tsp sugar
  • 2 Tbsp red wine vinegar
  • 1 pinch red pepper flakes
  • 2 Tbsp tomato concentrate or paste
  • 5 leaves fresh basil, torn

Instructions for the Pasta

  1. Using either a spatula or a stand mixer with paddle attachment, combine ricotta, mascarpone and egg yolks. Mix well.
  2. Add Parmesan, breadcrumbs, flour and salt. Mix until just combined. Dough should have some moisture to it, but not be sticky.
  3. Roll dough into balls slightly smaller than a golf ball. Dust rolled gnudi with flour and place on an uncovered tray in the refrigerator, overnight.

Instructions for the Butter Sauce

  1. In a heavy bottomed pot, combine heavy cream and the sprig of thyme and bring to a simmer.
  2. Whisk corn starch and water together, and then add to heavy cream. Once cream has thickened remove the sprig of thyme and discard.
  3. Slowly add diced butter to heavy cream, creating a sauce-like consistency. Season with a pinch of salt and set aside to keep warm.

Instructions for the Tomato Sauce

  1. In a medium pot, heat olive oil over medium heat. Add peeled tomatoes.
  2. Season with salt and cook for 5-7 minutes, until natural liquid is released.
  3. Add vinegar, sugar, pepper flakes, and tomato concentrate. Cook for 10-14 minutes at medium-low heat for flavors to intermingle.
  4. Remove tomato mixture from stove and finish with torn basil.

Instructions To Serve

  1. In a large pot of boiling water, cook balls of gnudi for 2-3 minutes. Be careful not to overcrowd pot, working in batches if necessary.
  2. Remove gnudi from water using a strainer, and gently add to butter sauce in a large sauté pan. Keep warm.
  3. Divide gnudi and butter sauce among plates or bowls and top with a spoonful of the reduced tomato sauce.
  4. Garnish with torn fresh basil, crispy pieces of bacon, lobster or whatever you see fit.
Pasta