MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gnudi, Part 1
 Categories: Cheese, Herbs, Pasta
      Yield: 4 Servings
 
MMMMM---------------------------GNUDI--------------------------------
      1 lb Semolina flour
      1 lb Sheep's-milk ricotta
      1 oz Parmesan; fine grated
      1 ts Salt

MMMMM---------------------------FINISH--------------------------------
      7 tb Unsalted butter;
           - slightly chilled
     20    Sage leaves; good sized
           Kosher salt
           Handful of finely grated
           - Parmesan
 
  Equipment:

  Parchment paper; disposable piping bag or a resealable plastic bag
  
  Gnudi:

  Line a large baking sheet with parchment paper. Add about 3/4ths of
  the semolina to the sheet, spreading it out to form a more or less
  even layer. Put the rest of the semolina in a medium bowl. Make
  sure there's space in your fridge to hold the baking sheet.
  
  Combine the ricotta, parmesan, and salt in a large bowl. Use a
  large wooden spoon to mash and stir the mixture until it's well
  combined. Put the mixture in a disposable piping bag or resealable
  plastic bag. With your fingers, work the mixture toward the tip and
  twist the top of the bag. Use kitchen scissors to cut an opening
  about 1-1/4" across at the tip of the piping bag or a bottom corner
  of the plastic bag. Pipe the mixture onto the semolina-lined tray
  in 3 or 4 long straight lines, leaving an 1 to 2" space between.
  
  Hold a pair of kitchen scissors perpendicular to the tray (you
  could use a knife, but the scissors make it faster and easier) and
  snip each strip of dough every 1-1/4 to 1-1/2" along its length.
  You want to turn each strip into 9 or 10 pudgy little logs.
  
  Working with one little log at a time, gently press the ends
  between your palms to make the log shorter and a little pudgier,
  almost round. Try not to form any creases as you do this (the gnudi
  shouldn't look like little bums) or any pointed edges. Hold the log
  gently in the palm of one hand over the bowl of semolina. grab a
  large pinch of semolina and sprinkle it over the gnudi, gently
  turning the gnudi so the semolina coats every bit of it. Carefully
  return it to the semolina-covered tray, and repeat with the rest of
  the logs. Make sure you leave a little space between each one on
  the tray.
  
  Dust the semolina remaining in the bowl over the gnudi. Cover the
  tray tightly with plastic wrap, and pop it into the fridge. Keep
  the gnudi in the fridge, turning them over once a day and covering
  them again, until they're firm and no longer feel damp-give it at
  least 3 days, but no more than 4.
  
  Cook The Gnudi:

  Fill a large wide pan or shallow pot 2/3rds full with water, salt
  it generously, and bring it to a boil over high heat. Meanwhile,
  transfer the gnudi to a large plate, giving each one a gentle but
  assertive shake to remove any loose semolina.
  
  Put 3 tb butter in a shallow pan large enough to hold the gnudi in
  one layer, add 1/3 cup of the hot salted water, and set over medium
  heat. once the butter has melted, take the pan off the heat.
  
  Continued in part 2
  
  Recipe by April Bloomfield; A Girl and Her Pig
  
  Recipe FROM: Epicurious, Apr 2012
  
  Formatted by: Dave Drum, May 12, 2012
  
  Uncle Dirty Dave's Archives
 
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