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Recipe for Goats Cheese Gnudi at home

Chef Matt Duley shows 207 how to make the Italian dish at home.

PORTLAND, Maine — Matt Duley is the chef at Luna Rooftop Bar and Salt Yard Cafe, both located in the Canopy Hotel in Portland. He 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:

  1. Mix all ingredients except semolina flour in a medium mixing bowl until well incorporated
  2. Place enough semolina to cover the bottom of a baking dish
  3. Scoop ricotta mixture by the spoonful (about cherry tomato size) onto a layer of semolina, leaving a little space between each
  4. Gently spread enough semolina over the gnudi to cover completely
  5. Store in refrigerator for three days to allow to cure

Instructions for the Sweet Potato Puree:

  1. Roast sweet potato in 350°F oven for about 35 to 45 minutes or until fork-tender
  2. Let cool to be able to handle and remove peel from sweet potato
  3. In a medium mixing bowl, add sweet potato, butter, and apple cider 
  4. Mix with a blender or a potato masher/whisk
  5. Add heavy cream to your liking for the thickness of the sauce

Assembly:

  1. In a medium saucepan, bring water to a boil with ½ Tbsp salt.
  2. While the water is boiling, add sweet potato puree to a small saucepan and heat over low heat, so it doesn’t splatter.
  3. When water comes to a boil, drop gnudi gently into the pot. Allow cooking until they start to float about five to seven minutes
  4. Remove from boiling water gently and reserve on a plate to make for easier plating
  5. Ladle sweet potato puree into a shallow bowl, top with an appropriate portion of gnudi
  6. Garnish with chopped hazelnuts, watercress, and salt and pepper

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