PORTLAND, Maine — Chef Matt Duley visited the 207 kitchen to show our team how to make Goats Cheese Gnudi.
Gnudi:
- 2 eggs
- 1 pound ricotta
- 8 ounces goats cheese
- 1 cup grated parmesan
- 1 Tbsp. fresh parsley
- ½ tsp. salt
- ½ tsp. black pepper
- 2 ½ pounds semolina flour
- Toasted hazelnuts (optional)
- Watercress (optional)
Sweet Potato Puree:
- 1 medium sweet potato
- 2 Tbsp butter
- ¼ cup apple cider
- Cream to thin for consistency
Instructions for the Gnudi:
- Mix all ingredients except semolina flour in a medium mixing bowl until well incorporated
- Place enough semolina to cover the bottom of a baking dish
- Scoop ricotta mixture by the spoonful (about cherry tomato size) onto a layer of semolina, leaving a little space between each
- Gently spread enough semolina over the gnudi to cover completely
- Store in refrigerator for three days to allow to cure
Instructions for the Sweet Potato Puree:
- Roast sweet potato in 350°F oven for about 35 to 45 minutes or until fork-tender
- Let cool to be able to handle and remove peel from sweet potato
- In a medium mixing bowl, add sweet potato, butter, and apple cider
- Mix with a blender or a potato masher/whisk
- Add heavy cream to your liking for the thickness of the sauce
Assembly:
- In a medium saucepan, bring water to a boil with ½ Tbsp salt.
- While the water is boiling, add sweet potato puree to a small saucepan and heat over low heat, so it doesn’t splatter.
- When water comes to a boil, drop gnudi gently into the pot. Allow cooking until they start to float about five to seven minutes
- Remove from boiling water gently and reserve on a plate to make for easier plating
- Ladle sweet potato puree into a shallow bowl, top with an appropriate portion of gnudi
- Garnish with chopped hazelnuts, watercress, and salt and pepper