Gnudi is typically a ricotta dumpling that is rolled in semolina flour. I didn’t use the semolina for this recipe but you could easily sue it. This dish is all about using fava beans as the focal point of this dish. I had dried yellow fava beans, I had fresh fava beans, and I had the leaves as well. All are edible and all had either a slightly different flavor or texture. I added a little lemon to the pan butter sauce which gave the dish some brightness as well. Here is the recipe I hope you enjoy it!
1 lb of ricotta fresh drained
2 lb baby Fava leaves blanched and ring out of all water
4-5 oz pecorino Romano
1/3-1/2 cup of four plus another 1/2 cup
1 1/4 cup breadcrumbs
1/4 tsp of chili flakes
1/2 tsp of nutmeg
Salt and pepper to taste
1 cup of dried fava beans
4 cups of water
2 garlic cloves
1 sprig of thyme
1 cup of fresh fava beans blanched and peeled
1/2 lb of trumpet royal mushrooms (scored if desired)
1 cup of fava bean water
5 tbsp of butter
2 tbsp of olive oil
1 lemon juiced
salt and pepper
For the Gnudi,
You can either do all in the food processor or in a bowl, I choose to do mine in the food processor. First is to blanch the fava leaves for 1 minute in boiling salted water. Then shock in a ice bath. Allow to cool completely and then strain off. At this point you need to squeeze all the water out of the fava leaves as humanly possible. You can then place the leaves in a food processor. Pulse a few times and then add ricotta, bread crumbs, flour, pecorino, eggs, chili flakes, nutmeg, salt and pepper. Puree until you have a consistent puree. The mixture should hold together, and should be moist but not overly wet. You don’t want it too dry either because that would make the dumplings more dense. Take small ice cream scoop and scoop out little balls, roll the balls in a small bowl of flour just to coat, and then onto a sheet pan lined with parchment paper. This recipe should give you about 65 balls. You can do this ahead of time and keep them in the refrigerator wrapped up until you are ready to cook and serve the dumplings.
For the beans,
In a small sauce pot, add dried fava beans, shallot, garlic cloves, water, thyme, and a tsp of salt. Bring to a boil, cover, and turn down to a simmer. Cook for 20 minutes or until beans are tender. Turn off the heat and allow to cool to room temperature in its cooking liquid. Reserve the bean water for the gnudi.
Cook for 2 minutes season with salt and pepper and keep warm.
Place a pot of salted water on the stove and bring to a boil. Meanwhile in a large saute pan add 2 tbsp olive oil, 1 tbsp of butter, and trumpet mushrooms. Cook for 5 minutes and then add both fava beans. Cook for another 1 minutes and then add the bean water. Place about half of the balls in the boiling water and let them float to the top. Should take about 3 -4 minutes or so. Scoop out the gnudi out of the water and directly into the saute pan. Add the butter and twirl the pan so that the 4 tbsp butter emulsifies and coats everything well. Finish little lemon juice, salt and pepper. Place three dumplings on the plate with a some of the fava beans. Place the mushroom on top. Drizzle with garlic oil, and top with petite fennel. Serve and enjoy!