Our dear Loreto, gastronomic blogger of Sabores de Colores, takes us today to Italy, but she does not do it with a typical Italian pasta recipe, but rather she presents us with a delicious gnudis recipe. To prepare it, he used, as you can see in the photographs, the De Buyer Mineral B iron skillet . Are you curious to discover this recipe with an Italian aroma? Here you have it:

Do you know the gnudis? Possibly not, I tell you: they are typical of Italian Tuscany and they are ravioli but without pasta, or gnocchi without potato, their main ingredient is ricotta (Spanish cottage cheese) and they are so easy to prepare that it is as if we were making the pasta filling fresh and cook it and serve it like pasta.

In short, some ricotta cheese balls that we can flavor as we like and serve as we like. I tell you how to prepare them and also different ways to serve them in addition to the delicious traditional butter and sage sauce.

INGREDIENTS:

For the Gnudis (for 4 people):

1 head of garlic

5 dried tomatoes in oil, finely chopped

500 g ricotta

80g grated Parmesan

2-3 tablespoons breadcrumbs

1 teaspoon grated nutmeg

virgin olive oil

freshly ground pepper

Salt

250g semolina

Butter Sage Sauce:

35g butter

15 sage leaves

Grated Parmesan cheese

2 tablespoons toasted pine nuts

ELABORATION:

1. Wrap the head of garlic in silver paper previously sprinkled with olive oil. We bake for 30 minutes. Let cool without opening the paper that wraps the garlic.

2. Put the ricotta cheese in a fine sieve and press down to discard any whey that might be released. We remove to a bowl.

3. Add the Parmesan cheese to the ricotta, add the chopped dried tomatoes, 4 cloves of roasted garlic (the amount is to your liking, if you want it to have more flavor of roasted garlic you can add more), 2 tablespoons of breadcrumbs and the teaspoon of nutmeg. We integrate all the ingredients well and rectify salt and pepper.

4. Then we will sprinkle the bottom of a tray with semolina, creating a thin layer. On it we will arrange the gnudis that we will prepare with the help of two spoons or a small ice cream scoop, we will use these utensils so that all the gnudis are the same size. We will roll each portion between the palms of our hands and if you see that the mixture sticks to your hands, you can add a little more breadcrumbs. Finally we cover them with semolina and let them rest for at least 4 hours in the fridge.

5. After the rest time we will have a pot on the fire with plenty of salted water and bring to a boil. When it boils, we will cook the gnudis in batches for about 2 minutes or until they float.

6. Once the gnudis are ready, we will take them out of the pot directly into the frying pan , where we will have melted the butter together with the sage. It is important that when you transfer the gnudis to the pan you take a little of the cooking water with you to finish the sauce. Finally, sprinkle with the Parmesan and toasted pine nuts, move the pan a little in circular motions to bind the sauce and serve immediately.

* The gnudis can be used in infinite ways, at home we have fried them and they are a delicious appetizer, accompanied by your favorite jam you will leave your guests speechless at Christmas. You can also serve them in a soup or au gratin with a light bechamel sauce.

I advise you that if you make them with sauce you accompany them with a good arugula salad, it is a vice.