HANDBOOK ACTIVE 35 MIN; TOTAL 50 MIN, PLUS 12 HR REFRIGERATION; SERVES 6 TO 8
1/2
cup all-purpose flour (about 2 1/8 oz.)
4 cups fine semolina flour (such as Caputo), plus more for dusting 4 qt. water
These savory, cheesy, herb-flecked Italian dumplings make a simple and elegant early spring dinner. The gnudi are buried in semolina flour overnight, allowing a thin skin to form, which helps them hold their shape while cooking. 1 lb. Homemade Fresh Ricotta (recipe p. 35) or store-bought fresh ricotta, drained 2 oz. Parmigiano-Reggiano cheese, grated with a Microplane (about 1 1/4 cups) 1/2
cup finely chopped mixed fresh herbs (such as chives, parsley, basil, and tarragon), plus more for garnish
2 large eggs 1 large egg yolk 1/4
1/4
36
cup plus 1 1/4 tsp. kosher salt, divided tsp. ground nutmeg
MARCH 2022
Extra virgin olive oil, for drizzling Flaky sea salt, for garnish 1. Stir together ricotta cheese, ParmigianoReggiano, chopped herbs, eggs, egg yolk, 1 1/4 teaspoons kosher salt, and nutmeg in a large bowl until well combined. Stir in allpurpose flour until just incorporated. Transfer dough to a large ziplock plastic bag with a 1-inch hole cut in one corner. 2. Sprinkle 2 cups semolina on a large rimmed baking sheet. Pipe dough into 8 (12-inch-long, 1-inch-thick) logs onto semolina on baking sheet. Using scissors, cut each log crosswise into 5 (about 2 1/2-inchlong) dumplings; arrange dumplings 1/2 inch apart. Cover dumplings with remaining 2 cups semolina, ensuring each dumpling is completely buried. Chill, uncovered, until dumplings form a thin skin, at least 12 hours or up to 72 hours.
3. Remove dumplings from refrigerator, and let stand at room temperature 15 minutes. Meanwhile, bring 4 quarts water to a boil in a large pot over medium-high. Stir in remaining 1/4 cup kosher salt. 4. Lift half of dumplings from semolina, and dust off excess. Add dumplings to boiling water, and reduce heat to mediumlow. Adjust heat as needed to maintain a low simmer. Cook dumplings until set, puffed, and tender, 3 to 4 minutes. (Continue cooking dumplings for 30 to 45 seconds after they float to the surface.) 5. Using a spider or large slotted spoon, transfer dumplings to serving bowls. Drizzle with olive oil; garnish with flaky sea salt and additional chopped fresh herbs. Serve immediately. Repeat steps 4 and 5 with remaining dumplings. —PAIGE GRANDJEAN MAKE AHEAD Shaped dumplings can be
refrigerated up to 2 days before cooking. WINE Crisp, herbal Italian white: 2020 La
Spinetta Toscana Vermentino
photography by CHRISTOPHER TESTANI
FOOD STYLING: KATHLEEN COOK VARNER; PROP STYLING: MARGARET MONROE DICKEY
Parmesan-Herb Gnudi
