Ricotta gnudi (dumplings) with clam sauce
4 people
60 min
Low difficulty
Wine pairing
Vermentino Maremma Toscana DOC
Details
Wine pairing
Vermentino Maremma Toscana DOC
When we pair such a traditional dish with a wine from the same region, geographical area, city, we never go wrong. Try it to believe it!
How to cook it
Pan 60 minutes
Pan 60 minutes
The protagonist
Ingredients
- 2 packs of Arbi Clam Sauce 450 g
- 2 potatoes
- 1 egg
- 200g sheep’s ricotta
- extra virgin olive oil to taste
- 50g pecorino romano cheese
- 3/4 sage leaves
- salt to taste
- pepper to taste
- butter to taste
- 80g di flour
- 40g toasted pine nuts (optional)
Preparation
- Peel and boil the potatoes, then mash them with a fork in a large bowl.
- Add the egg, ricotta, flour and Pecorino cheese, mixing well. Season with salt and pepper. Once the mixture is smooth, form the dumplings (about 20 grams of dough each) using two spoons to create the classic oval quenelle shape. Prepare the Arbi Clam Sauce according to the package directions. Meanwhile, bring a saucepan of water to the boil. Salt the water and cook the dumplings until they float to the surface (about 1 minute). Drain well and toss in a pan with the butter and sage leaves.
- Arrange the gnudi in a bowl and toss with the clam sauce, adding a few parsley leaves and toasted pine nuts if desired.