Fried Gnudi with Shaved Parmesan and Lemon Creme Fraiche

Name: Fried Gnudi with Shaved Parmesan and Lemon Creme Fraiche
Yield: makes 3 dozen
Ingredients: 1 cup Fresh Homemade Ricotta (page 236) or store-bought whole-milk ricotta, strained; 1 cup grated Parmesan, plus shaved for garnish; 2 large eggs; 1 large egg yolk; 1 1/4 cups all-purpose flour; Kosher salt and freshly ground black pepper; Canola oil, for frying; Lemon Crème Fraîche (recipe follows); 1 cup crème fraîche; Finely grated zest of 1 lemon; 1/2 teaspoon kosher salt; 1 teaspoon truffle oil (optional); (makes 1 cup)

December 9, 2011

If you’ve never tasted gnudi before, you’re missing out! Gnudi are small dumplings made with ricotta and Parmesan cheese mixed with flour and seasonings. The result is a delicate cheesy-pillowy morsel that literally melts in your mouth. They are absolutely incredible simply boiled and served with brown butter and sage, but I like to take things one step further by frying these little guys. Fried gnudi are an unusual, addictive party snack that feeds a crowd and is not at all difficult to make at home. I would describe the taste as a cross between gnocchi and a French fry. There’s nothing better than that!

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