Gluten-Free Gnudi

Name: Gluten-Free Gnudi
Total time: 3600 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1.1 lbs dandelion greens or chicory (about 500 grams); 3/4 cup gluten-free all-purpose flour (about 100 grams); 1 cup grated Grana Padano cheese (about 100 grams); 2 eggs; 1 1/4 cups sheep’s milk ricotta (about 300 grams); Salt, to taste; 30 cherry tomatoes; 30 basil leaves; 1 small red spring onion (Tropea, if available); 3.5 oz grated Pecorino Romano cheese (about 100 grams); 1 1/2 tablespoons extra virgin olive oil (about 20 grams); Salt, to taste

Francesca Maria Licata @cook_24187135

I tried making this recipe for the first time with you all on Cookpad. Gnudi! ... And aren’t they shameless? ;-) Lots of Tuscan dialect, lots of Umbrian, just like me! Since I have celiac disease, I replaced wheat flour with a universal gluten-free flour blend.

Francesca Maria Licata @cook_24187135

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Ingredients

About 60 minutes

Serves 4 servings

For the gnudi
1.1 lbsdandelion greens or chicory (about 500 grams)
3/4 cupgluten-free all-purpose flour (about 100 grams)
1 cupgrated Grana Padano cheese (about 100 grams)
2eggs
1 1/4 cupssheep’s milk ricotta (about 300 grams)
Salt, to taste
For the sauce
30cherry tomatoes
30basil leaves
1small red spring onion (Tropea, if available)
3.5 ozgrated Pecorino Romano cheese (about 100 grams)
1 1/2 tablespoonsextra virgin olive oil (about 20 grams)
Salt, to taste

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Steps

About 60 minutes

1

First, wash the dandelion greens (or chicory), remove the tough ends, and cook them in boiling water for about 20 minutes. Drain, let cool, and chop them very finely (the finer you chop, the more compact your gnudi will be!).
2

In a bowl, combine the finely chopped greens, ricotta, eggs, Grana Padano, and 1/4 cup (about 50 grams) of the gluten-free flour blend.
3

Once you have a firm dough, use two spoons to shape the gnudi by passing the dough back and forth to form and press them. Coat them with the remaining flour and place them on a tray to rest.
4

Meanwhile, prepare the sauce. Cut the cherry tomatoes in half and slice the spring onion. Place them in a tall bowl, add the basil, 1.75 oz (about 50 grams) of Pecorino, olive oil, and salt. Blend everything with an immersion blender until smooth to make your sauce.
5

Bring a large pot of water to a boil. Gently drop the gnudi in one at a time. Do not stir, to avoid breaking them. Let them rise to the surface, then remove with a slotted spoon.
6

Now you’re ready to plate! Spread a layer of sauce on your plate, arrange the gnudi on top, sprinkle with Pecorino, and add more olive oil and basil leaves if you like. Enjoy!