I made the Gnudi (pronounced "nudie") shown below as a lower-carb alternative to Gnocchi. The dough is a combination of ricotta and Parmesan cheeses, spinach, and spices, with a small amount of flour to get it pulled together to form flat circles. They are placed in boiling water until they float, about 3-4 minutes, plated, and topped with a little marinara sauce. I added more cheese on top of that because "nobody criticizes the chef for having too much cheese."
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