The butter and sage Gnudi De 'Jamie Oliver Comfort Food "

Soft, pillowy dumplings cheese. [Photo: David Loftus]

I, like many others, fell headlong pillowy-balls-of-Cheese Gnudi love Spotted Pig in New York, where chef April Bloomfield has made famous. The version of Jamie Oliver in his new book, Comfort Food, Jamie Oliver, is similar to his friend Bloomfield, but with some personal details.

Tours of ricotta and parmesan nutmeg-laced walnut rolled in semolina and left largely to himself. They sit in the fridge covered for at least 8 hours to form a skin, then cook unprotected by armor pasta combo usually used, leading to burst the dumplings cream. When the clouds of cheese, and sexy, they would Gnudi. Oliver then throws them with butter, parmesan cheese wakes up on top, crispy sage leaves and a squeeze of lemon.

That's why I chose this recipe: If you have had Gnudi, no way I'm going to create the magic at home again.

What works: The finished dish, if you get there in one piece of the sky. The simplicity of nutmeg, sage and lemon butter Gnudi can speak for themselves.

What does not: Gnudi are picky to say the least, and much, much from infallible. For my first batch, I have a beautiful ricotta had a lot of moisture in it, also, as it turned out. I could not form the beads until the beads have a decent coating grits were amazingly smooth and even. Cooking was almost too much for her, and it was definitely the hot pan. They parted wide, and I was so tasty with a heartbreaking left, Heap seeps Gnudi. For my second batch, I drained the ricotta in a colander with a double layer of paper towels lined for an hour and then went on. What a difference! I could pick up the ball and ricotta without problems, and the Gnudi resist much better for the rest of the preparation. (Even if they are small cute things, and will always be a little fragile, so handle with care.)

Tweaks suggestion: If you do not choose your ricotta in your hands and gently roll into a ball until they can proceed. (For the ricotta, Oliver, call for the best quality I have cow's milk, and the Gnudi were soft and milky, but Bloomfield used sheep's milk that floats your boat for more flavor and radio usage ..) And here There is some more information on the recipe to make it easier for you a bit: Oliver says to form the cheese mixture into 1-inch balls, which worked out about a tablespoon of each; I finished with 50 Gnudi. Reduce to simmer the water to reduce the risk of falling over and try to do a test. If you still want to use, give them a second shot in corn flour before adding water to the skin, it is difficult, but they have a better chance to have grilled in one piece. You can try to reduce the cooking time tip the scales in their favor one minute.

Thanks to the wonderful people at Ecco, we have 5 copies to give comfort Jamie Oliver this week.

Comfort Food by Jamie Oliver Jamie Oliver. Copyright 2014 Jamie Oliver. Excerpted with permission from Ecco, an imprint of HarperCollins Publishers.

About this recipe


  • Gnudi
  • 2 pounds ricotta better
  • 3 1/2 ounces Parmesan
  • Set 1 nutmeg, for grating
  • Semolina, for dusting
  • I pour
  • Good quality unsalted butter
  • 1 bunch fresh sage (1 oz)
  • Parmesan cheese, for grating
  • 1 lemon


  1. Place the ricotta in a bowl with a pinch of sea salt and black pepper, then finely grate Parmesan and nutmeg. Whisk together, then try to check the balance of seasoning is right that you want the very subtle nutmeg. Cover a large tray generously with semolina, then roll the ricotta mixture into 1-inch balls go rolling in the grass eating, coated to very good. You should be around 40 Gnudi this amount to get the mixture. Stir well and cover with flour and let stand for 8 hours, or preferably overnight in the refrigerator (not cover plate): the food Ricotta Gnudi drained, the good thin layer.

  2. The Gnudi have cook 3 minutes, and I like to cook in batches of two parts, take care of them. So, shake excess cornmeal from the value of Gnudi two parts in boiling salted water, while a large piece of butter melted in a pan over medium heat and choose from over 20 sage leaves brown. Remove the leaves on a crisp plate and collect the Gnudi water directly into the pot, add a tablespoon of cooking water. When the butter emulsified water, remove from stove and grill on a layer of parmesan cheese, a few drops of lemon juice and mix well. Serve immediately in warm bowls, with an additional network of nutmeg and Parmesan and crispy sage leaves, while you get the next batch, wipe the pan between batches. Welcome to the strip club.

    Gnudi can be easily converted by the addition of an ingredient in the season. Asparagus, peas, mushrooms, fresh tomatoes or a part thereof to rock the party with sage butter. In summer, a few leaves of fresh basil and ricotta mixture of broken are beautiful; or winter, a little red wine deglaze the pan quality are used to a lot of charm.


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