Comments on: Ricotta Gnudi with Pancetta, Artichokes & Fried Sage

By: Twocoasttable

Twocoasttable — Sat, 12 Mar 2011 23:28:00 +0000

I am trying to make these now & I can’t wait.

By: Peter

Peter — Sun, 31 Oct 2010 19:43:00 +0000

Thanks. I have been making traditional gnudi for years and when I ate them at Spotted pig 3 years ago is say to myself these are not gnudi, they are round puffy ravioli. Regardless I have been trying to recreate the dish myself and you my friend deconstructed the myth I have made them and they are as close as you can get!! Bravo..

By: zenchef

zenchef — Thu, 26 Aug 2010 03:30:02 +0000

Ouch, sorry to hear that Anna. I think they would have to spend more time inside the semolina as it is the only thing that can rid them of all that moisture. Also, simmering water rather than boiling helps them retain their shape. When this recipe goes wrong (and it’s a tricky technique) it’s almost always because the gnocchi are too wet. Hope that helps a little.

By: Anna

Anna — Wed, 25 Aug 2010 23:24:35 +0000

Help! I found fresh sheep’s milk ricotta. I put it in cheese cloth and let it drain from Monday afternoon till Tuesday evening. Tuesday evening I mixed it, made the mounds in the semolina, covered the mounds with semolina and then put them in the fridge until Wednesday evening. When I boiled them they did not keep their shape, the semolina got soggy. I ended up with really messy mush. Where did I go wrong?!

By: michele

michele — Sun, 14 Mar 2010 07:58:37 +0000

fascinating technique. I have always made mine by pressing the heck out of the ricotta to get those dry, light curds. homemade ricotta is definately preferable flavor-wise, but i have successfully used store-bought. i can’t wait to try out your method.

By: Zach

Zach — Mon, 28 Dec 2009 20:28:51 +0000

Came out very well. Went with a vegetarian adaptation (just omitted the bacon). My gnudi didn’t hold together super well when I transferred them to the saute pan, but I probably had 90% recovery.

I made them with cow’s milk ricotta after failing to find sheep’s milk to make sheep’s milk ricotta. Tasted great, but next time I’ll definitely hunt down sheep’s milk ricotta.

Cheers. Great recipes as always.

By: amelia

amelia — Tue, 24 Nov 2009 22:43:43 +0000

genius! I HAVE to make these…now…!!!

By: kalofagas.ca - Greek Food & Beyond » Blog Archive » Making Gnocchi With a Side of Veal Milanese

Wed, 20 May 2009 10:48:07 +0000

[...] consult two trusted friends in the food blogging world, Mike of Mike’s Table and Stephane of Zen Can Cook. Both of their posts on making gnocchi were inspiration and they definitely boosted my [...]

By: List of Things to do with Ramps | Eat a Beet

List of Things to do with Ramps | Eat a Beet — Fri, 24 Apr 2009 14:09:00 +0000

[...] sauce is mine, but the gnudi recipe is from zencancook.com. I don’t have a picture of the completed dish (embarrassingly blurred), but here are some [...]

By: Lazy baker

Lazy baker — Sun, 22 Mar 2009 11:08:00 +0000

Damned another good looking dish!
In the part of France where my mom is from they call malfait,yours look well done!