Spinach and Ricotta Gnudi with Scott Conant | The Best Thing I Ever Made | Food Network
If you don't know what gnudi is, it's like the inside of the ravioli filling, but without the ravioli! Scott covers his with a porcini mushroom puree that is out-of-this-world!
Subscribe ► http://foodtv.com/YouTube
Get the recipe ► https://foodtv.com/35LT69G
Acclaimed chefs, cookbook authors and Food Network personalities – people who have spent their lives obsessing over food – reveal not only what they love to eat, but what they love to make. From personal family recipes to favorite dishes off their own menus, these food experts share their secrets and show us how to cook what they consider to be The Best Thing I Ever Made.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Spinach and Ricotta Gnudi
RECIPE COURTESY OF SCOTT CONANT
Level: Easy
Total: 45 min
Prep: 15 min
Cook: 30 min
Yield: 6 servings
Ingredients
Gnudi:
1 pound cow's milk ricotta, drained in a strainer for at least 2 hours
1/4 cup spinach, sauteed and finely chopped
1/2 cup grated Parmesan, plus more for serving
4 tablespoons all-purpose flour
3 tablespoons panko breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch grated nutmeg
2 egg yolks
Olive oil, for coating
4 tablespoons melted butter, for re-heating
Porcini Puree:
Olive oil
3 shallots, julienned
3 ounces fresh porcini mushrooms, sliced
1 ounce dried porcini mushrooms, hydrated, then squeezed dry, liquid reserved
1 ounce brown beech mushrooms, sliced
1/2 teaspoon salt
Pinch chili flakes
Directions
For the gnudi: Mix the ricotta, spinach, Parmesan, flour, breadcrumbs, salt, pepper, nutmeg and eggs together. Make 2 small balls and test cook by placing them in boiling water until they float, then shock in iced water. Taste. If they are too soft and don't hold together, add more flour or breadcrumbs and test again.
Portion all of the gnudi and roll into balls. Cook in boiling water until they float, about 2 minutes, and shock in iced water. Coat in olive oil and reserve until ready to serve.
For the porcini puree: To caramelize the shallots, heat a large saute pan over high heat, add a few tablespoons of olive oil, then add the shallots. Allow to color on one side, then lower the heat and stir. Slowly cook until soft and sweet, about 5 minutes. Saute the mushrooms together with the shallots until lightly colored and tender, about 4 minutes. Season with salt and chili, and sweat for an additional 3 minutes. Pour the liquid from the hydrated porcini mushrooms into the pan. Allow to cook for about 15 minutes.
Transfer the contents into a blender and puree until the consistency is smooth. Add water if the mixture gets too thick in the blender and it stops moving. Add olive oil while blending to finish and taste for seasoning. Strain the sauce. Reserve until ready to serve.
To serve: Warm the porcini puree and reserve. Reheat the gnudi in a pan with salted simmering water and the melted butter. Plate the porcini puree, place gnudi on top and top with Parmesan cheese.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
► WEBSITE: https://www.foodnetwork.com
► FULL EPISODES: https://watch.foodnetwork.com
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork
#BestThingIEverMade #FoodNetwork #SpinachandRicottaGnudi
Spinach and Ricotta Gnudi with Scott Conant | The Best Thing I Ever Made | Food Network
https://youtu.be/LmqS-ZCa0Hk
Видео Spinach and Ricotta Gnudi with Scott Conant | The Best Thing I Ever Made | Food Network канала Food Network
Subscribe ► http://foodtv.com/YouTube
Get the recipe ► https://foodtv.com/35LT69G
Acclaimed chefs, cookbook authors and Food Network personalities – people who have spent their lives obsessing over food – reveal not only what they love to eat, but what they love to make. From personal family recipes to favorite dishes off their own menus, these food experts share their secrets and show us how to cook what they consider to be The Best Thing I Ever Made.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Spinach and Ricotta Gnudi
RECIPE COURTESY OF SCOTT CONANT
Level: Easy
Total: 45 min
Prep: 15 min
Cook: 30 min
Yield: 6 servings
Ingredients
Gnudi:
1 pound cow's milk ricotta, drained in a strainer for at least 2 hours
1/4 cup spinach, sauteed and finely chopped
1/2 cup grated Parmesan, plus more for serving
4 tablespoons all-purpose flour
3 tablespoons panko breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch grated nutmeg
2 egg yolks
Olive oil, for coating
4 tablespoons melted butter, for re-heating
Porcini Puree:
Olive oil
3 shallots, julienned
3 ounces fresh porcini mushrooms, sliced
1 ounce dried porcini mushrooms, hydrated, then squeezed dry, liquid reserved
1 ounce brown beech mushrooms, sliced
1/2 teaspoon salt
Pinch chili flakes
Directions
For the gnudi: Mix the ricotta, spinach, Parmesan, flour, breadcrumbs, salt, pepper, nutmeg and eggs together. Make 2 small balls and test cook by placing them in boiling water until they float, then shock in iced water. Taste. If they are too soft and don't hold together, add more flour or breadcrumbs and test again.
Portion all of the gnudi and roll into balls. Cook in boiling water until they float, about 2 minutes, and shock in iced water. Coat in olive oil and reserve until ready to serve.
For the porcini puree: To caramelize the shallots, heat a large saute pan over high heat, add a few tablespoons of olive oil, then add the shallots. Allow to color on one side, then lower the heat and stir. Slowly cook until soft and sweet, about 5 minutes. Saute the mushrooms together with the shallots until lightly colored and tender, about 4 minutes. Season with salt and chili, and sweat for an additional 3 minutes. Pour the liquid from the hydrated porcini mushrooms into the pan. Allow to cook for about 15 minutes.
Transfer the contents into a blender and puree until the consistency is smooth. Add water if the mixture gets too thick in the blender and it stops moving. Add olive oil while blending to finish and taste for seasoning. Strain the sauce. Reserve until ready to serve.
To serve: Warm the porcini puree and reserve. Reheat the gnudi in a pan with salted simmering water and the melted butter. Plate the porcini puree, place gnudi on top and top with Parmesan cheese.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
► WEBSITE: https://www.foodnetwork.com
► FULL EPISODES: https://watch.foodnetwork.com
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork
#BestThingIEverMade #FoodNetwork #SpinachandRicottaGnudi
Spinach and Ricotta Gnudi with Scott Conant | The Best Thing I Ever Made | Food Network
https://youtu.be/LmqS-ZCa0Hk
Видео Spinach and Ricotta Gnudi with Scott Conant | The Best Thing I Ever Made | Food Network канала Food Network
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
Andy Makes Pillowy, Delicious Ricotta Dumplings | From the Test Kitchen | Bon AppétitDuff Goldman's Favorite Breakfast on Earth | The Best Thing I Ever Made | Food NetworkGnudi are Tuscan Ricotta Balls I’m Obsessed WithItalian Gnudi Recipe // Ricotta And Spinach Dough BallsHomemade Ricotta Cheese - Easy Make-Your-Own Ricotta - Food Wisheshow to make MAGICAL RICOTTA MEATBALLSHow to Make GNOCCHI CACIO E PEPE Like an ItalianChef Scott Conant Makes New Year LentilsQuesto primo piatto è più buono della pasta! Ricetta tipica toscana!How Tomato Sauce Is Made In Italy | Regional EatsRicotta GnudiMichael Symon's Ricotta Gnudi Recipe | The ChewRAJA GOBI | I Was Introduced To This South Bangalore Gobi Manchurian King! VLOG 18Today at Fattoria La Vialla we make ricotta Gnudi dressed with sage butterHow to Make the BEST Roast Chicken with Marc Murphy | The Best Thing I Ever Made | Food NetworkApril Bloomfield Makes Gnudi for the Legendary Marcella Hazan on Mind Of A ChefHow to Make Ricotta Dumplings Called Gnudi | Pasta GranniesInside Celebrity Kitchens: Scott Conant, Jet Tila And Ching-He Huang Give Tours | TODAY