Sauce ideas for "gnudi"

Discussion in 'Recipes' started by mezzaluna, Jan 18, 2006.

  1. mezzaluna

    mezzaluna

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    I'm having friends who are vegetarian over for dinner on Saturday night. I've decided to make spinach-ricotta dumplings and need a sauce or coulis to serve with them. I'm trying to avoid tomato because I'm making a Provencal-style saute with the meal that includes grape tomatoes. The starch will be little risotto timbales stuffed with provolone or fontina, then baked.

    Here's the recipe for the gnudi 9 ("naked" ravioli), which comes from Lidia's Family Table by Lidia Bastianich:

    1 pound fresh ricotta
    1 egg
    1 cup spinach puree (thawed frozen spinach, squeezed dry and pureed)
    1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano
    6 tablespoons fine bread crumbs
    1/4 cup flour
    1/2 teaspoon salt
    Freshly ground black pepper

    The ingredients are mixed to form a dough, then rolled into balls the size of golf balls. The balls are lightly floured, then dropped in boiling water for 2-3 minutes. They are removed when they float and the water is at a rolling boil.

    Lidia suggests sage-butter sauce, but one of the diners is very weight-conscious. So I'd like to offer another sauce/coulis with it that is vegetable-based.

    Any ideas? I thought pesto would be too thick and strongly-flavored with this. Would a sauce made of butternut squash be okay, or would it clash with the parmigiano??

    TIA!
    Mezzaluna
     
  2. jenni belle

    jenni belle

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    I was going to say a browned butter sauce until I saw your health conscious note! :blush: I, personally, am turned off by the butternut squash/Parmigiano combination, but that doesn't mean everyone else would be!

    What about a mushroom based sauce or even a red bell pepper based sauce? The more I think about it the more I like the red bell pepper sauce idea. That would compliment the spinach & the Parmigiano very nicely.

    (Or yellow bell pepper for that matter!)
     
  3. castironchef

    castironchef

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    Taking jenni belle's ideas a step further, how about a yin-yang presentation of a red pepper sauce and a yellow pepper sauce?

    Would look good and the tastes would be complementary to your overall dish.
     
  4. cape chef

    cape chef

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    Or simply toss them warm with truffle oil,milled black peppercorns and a sprinkle of sel gris.
     
  5. mezzaluna

    mezzaluna

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    Truffle oil...YUM. I like the pepper sauce idea too. Maybe I'll offer both.

    Any other ideas?
     
  6. mezzaluna

    mezzaluna

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    I went with the pepper sauce. I used a recipe of Emeril's and subbed vegetable broth for chicken broth. It was delicious, and complimented the gnudi well. I was surprised how well those turned out. The recipe was 20 ounces of well-dried thawed frozen spinach, 1 egg, 1/4 cup flour, 1 pound drained ricotta and 1/4 cup grated parmesan. When I mixed it up it seemed like it wouldn't hold together but after they were lightly rolled in flour and boiled, they were perfect. I'm sure I'll make this combination again. :lips:

    Thanks for your guidance, everyone!