Curry Ricotta Gnudi, Mushroom Reduction, Fried Sage

Do you know I'm obsessed with gnudi? The question is, why aren't you? NYCers that have been to The Spotted Pig know what I mean.  These ricotta, egg, flour gnocchi like dumplings are light, flavorful and easy to prepare.  After a brief time in hot water, they can get incorporated into virtually any flavorful sauce that strikes your fancy.   You can also add flavors to the raw gnudi mixture itself.  In this case, I added a touch of ground curry powder to it, anticipating that the earthy flavors of the curry would be a natural fit for a mushroom sauce I'd be making.  The mushroom sauce was a simple reduction of a mushroom stock I had handy, but you could experiment here...that's the fun of cooking, right? Finally, in thinking about finishing this dish, I wanted a crispy, crunchy texture that would contrast and enhance the soft, light qualities of the gnudi.  I chose to fry sage in vegetable oil for only a minute or so to accomplish this.  The sage added another interesting earthy element to the dish, tying it all together.

My recipe for gnudi is outlined in a previous post for a Lobster gnudi dish.  Enjoy!

Comments

[ann]

wait, are you saying there are people in NYC that haven't been to the Spotted Pig for Gnudi?
siners!