Sheep's Milk Ricotta Gnudi with Tomato and Eggplant Jam
A gnudi (pronounced “nu-dee”) is a type of gnocchi typically made from ricotta cheese, eggs, and a little bit of flour. It is a bite-size dumpling that some describe as “nude” ravioli—the filling without the pasta. The texture should be light, fluffy, and creamy.
THE TOMATO AND EGGPLANT JAM
Cut the eggplant into ½-inch dice. Deep-fry the pieces in oil heated to 350°F until browned. Set aside.
Pick the leaves off the marjoram and mint stems; chop finely. You should have about 1 tablespoon chopped marjoram and ¼ cup chopped mint. Set aside.
Peel and thinly slice the garlic cloves. In a large sauté pan over medium-high heat, heat 2 tablespoons olive oil and sauté the garlic and chili flakes for a few minutes, until fragrant. Add the tomatoes, and simmer about 10 minutes. Add the eggplant, marjoram, and mint. Season to taste with salt and pepper. Set aside.
Blanch the chard, drain it well, and chop. This should yield about 2 cups. In a bowl mix the ricotta, eggs, chard, 1 cup Parmesan, flour and salt and pepper to taste with a wooden spoon until all the ingredients are combined.
With two spoons or a small ice cream scoop, drop dollops of the ricotta mixture into a large pot of gently simmering salted water. When they float, let cook another minute or so until they feel slightly firm to the touch. With a skimmer gently remove from the water and place in a bowl. Top with the jam and garnish with a sprinkling of Parmesan and a drizzle of extra-virgin olive oil.
Recipe by Duskie Estes
Photo by Frankie Frankeny