Gnudi with Cavolo Nero Sauce
Mercato Osteria & Enoteca - Red Hook, New York
These pillowy cheese dumplings taste great with a sauce of puréed Tuscan kale and porcini mushrooms
- 3/4 cup goat cheese
- 3/4 cup ricotta impastata
- 3/4 cup grated Pecorino
- 2 large eggs
- 1 egg yolk
- 1 cup all purpose flour
- 1 pinch salt
- 1/4 cup dried porcini mushrooms
- 1 bunch cavolo nero, washed and ribs removed
- 6 tablespoons butter, divided
- 1/4 medium red onion, sliced
- 1/4 cup vegetable stock
- Grated pecorino for garnish
- Poppy seeds for garnish
Place the dried mushrooms in a bowl of water to reconstitute them. Let soak for 30 minutes until plump.
To make the dough for the gnudi, combine the goat cheese, ricotta, Pecorino, eggs, and egg yolk in a large bowl. Add the flour and mix until the dough no longer sticks to the sides of the bowl. Season with salt and refrigerate for at least 2 hours.
To form the gnudi, roll out the dough to a 1/2-inch-thick rectangle on a floured surface. Cut the dough into 1-inch wide strips. Slice the strips into 1/2-inch by 1-inch pieces. Roll each strip of dough into a tapered cylinder. Spread out the gnudi on a parchment-lined baking sheet and dust with flour. Cover and refrigerate while you make the sauce.
To make the sauce, bring a large pot of water to a boil. Add the kale and boil for 10 minutes. Remove and let cool. Gently squeeze the kale to remove excess water and set aside. In a medium pot, melt 1 tablespoon of the butter. Add the reconstituted mushrooms and onions and sauté until the onions are translucent, about 5 minutes. Add the vegetable stock and bring to a boil. Reduce the stock by two thirds. Add the cooked kale and remaining butter. Purée with an immersion blender until smooth.
To cook the gnudi, bring a large pot of salted water to a boil. Add the gnudi and boil until they float, about 2 minutes. Remove with a slotted spoon and drain.
To serve, place the gnudi in a large bowl and toss with the cavolo nero sauce. Garnish with grated pecorino and poppy seeds.