Gnudi, it's pronounced the way you read it. In Italian, it's "Naked". The Gnudi refers to the filling of a Ravioli without the actual pasta thus being called naked, plus you add a little flour to bind it altogether. It's a simple dish than can be altered to what ever flavours you want. The goats curd can been changes to ricotta and the rocket to any herb you wish.
Goats curd:
2 ltr Goats Milk
150ml Lemon juice
1 1/2tsp Salt.
Start off by slowly heating your goats milk to 80*c, don't be tempted to rush it or boil it. Once at the correct temp then add your salt and lemon juice and leave to cool naturally. Once room temp, pass through a muslin cloth and hang for 12 hours in a fridge.
Gnudi:
500g Goats curd
50g Rocket
250g parmesan
4 Whole Eggs
2 Egg Yolks
150g flour
1 tsp Salt
The Gnudi is very simple, throw everything in a bowl and make a dough with your hands, don't over work. Wrap in cling film and leave to chill for a few hours in the fridge. Once chilled bring it out and roll it into long sausage shapes just like below. Cut it into 2cm chunks just like gnoochi and place on a flour dusted tray. Ideally use semilina flour as it wont disapear into the dough. When ready to cook, either pan fry them in a little butter and oil or cheat and deep fry them. They only take a minute or two so keep an eye on them.
Squash puree:
1 Butternut squash
1/2 tap salt
50g butter
Boil the squash and drain once ready, blend with the salt in a mixer or thermomix and once puree'd add the butter and blend a little more. Chill and store in the fridge unless using straight away.
Roasted Shallot:
4 Shallots
20ml Olive oil
50g Butter
200ml Nage
1/2 tsp salt
Cut the shallot in half and place in a hot pan with a little oil, cook until a dark golden colour then add the butter, salt and nage, then braise for 10 minutes until tender. Take out and peel off the unusable skin and keep the shallot warm.
To garnish:
Rocket
Citrus Beurre blanc
Fresh goats curd
Diced Squash
To plate up, heat the puree, fry the gnudi and start to assemble as you wish. Top the dish with a little beurre blanc, some warm diced squash, a little dressed rocket & some crumbled fresh goats curd and finally your roasted shallots.
