Crispy Ricotta Gnudi
with Pesto, Zucchini, Tomatoes & Parmesan
Love the delicate, pillowy ricotta filling inside ravioli? Make that filling into little dumplings (like gnocchi) and brown them in a hot pan of butter, and that's gnudi! You'll set them atop seared zucchini, onion, and juicy blistered tomatoes for an impressive, satisfying homestyle meal. That’s the beauty of gnudi!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Onion
8 ounce
Ricotta Cheese
(Contains Milk)
4 tablespoon
Crème Fraîche
(Contains Milk)
6 tablespoon
Parmesan Cheese
(Contains Milk)
4 ounce
Grape Tomatoes
¼ cup
Panko Breadcrumbs
(Contains Wheat)
8 tablespoon
Pesto
(Contains Milk)
1 unit
Zucchini
¼ ounce
Parsley
1.5 cup
Flour
(Contains Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Line a baking sheet with paper towels. Using the back of a spoon, spread ricotta into a 1⁄4-inch-thick layer on prepared sheet. Set aside to drain for at least 10 minutes. TIP: If you have time, let ricotta drain for up to 30 minutes! • Meanwhile, finely chop one packet of Parmesan (two packets for 4 servings). Trim and quarter zucchini lengthwise; cut crosswise into 1⁄2-inch-thick quarter-moons. Halve, peel, and thinly slice onion. Roughly chop parsley.
• Once ricotta has drained, lift ends of paper towels and transfer ricotta to a large bowl. TIP: To easily release ricotta, fold paper towels in half so ricotta sticks to itself, then gently peel off paper towels. Discard paper towels (reserve baking sheet for use in Step 4). • To bowl with ricotta, add chopped Parmesan and crème fraîche. Season with 3⁄4 tsp salt (1 1⁄2 tsp for 4 servings) and a pinch of pepper; stir to combine. • Stir in panko and 1⁄2 cup flour (1 cup for 4 servings) until combined and slightly sticky (the dough will firm up in the next step).
• Sprinkle a clean work surface with 1 TBSP flour (2 TBSP for 4 servings). • Place dough on floured work surface. Fold the dough over itself, then, working with both hands, firmly press down and away. Repeat, folding then kneading, until dough is firm and can be rolled into a ball, about 1 minute. • Cut dough into four even pieces (eight pieces for 4). Roll each piece into a 6-inch log. • Cut each log crosswise into six gnudi (you should have 24 gnudi total; 48 gnudi for 4).
• Lightly oil baking sheet used for ricotta and set aside. • Once water is boiling, carefully add gnudi, a few pieces at a time. (For 4 servings, you may need to work in batches.) Return to a boil, then reduce heat to medium. Cook, gently stirring occasionally, until gnudi are tender and have nearly doubled in size, 5-6 minutes. TIP: The gnudi will start floating to the top before they are done, so be sure to keep an eye on the size! • Using a slotted spoon, carefully transfer gnudi to prepared sheet. Lightly drizzle with olive oil. • Turn off heat; pour out water. Wipe out pot.
• Heat a drizzle of oil in same pot over medium-high heat. Add grape tomatoes; season with salt. Cook, stirring occasionally, until tomatoes begin to blister and soften, 3-4 minutes. TIP: Use the back of your cooking spoon to gently burst the tomatoes. • Add zucchini and onion; season with salt and pepper. Cook, stirring, until zucchini and onion begin to soften, 3-4 minutes. • Reduce heat to low. Cover, stirring occasionally, until veggies are tender, 4-6 minutes more.
• While veggies cook, melt 2 TBSP butter (4 TBSP for 4 servings) in a large, preferably nonstick, pan over medium-high heat. • Add gnudi and cook until lightly browned and crispy, 2-3 minutes per side. (For 4, you may need to work in batches.)
• To pot with veggies, add pesto. Remove from heat; stir to combine. • Divide pesto veggies between bowls. Top with gnudi. Sprinkle with parsley and remaining Parmesan. Serve.