Bel Posto’s Nude Ravioli: A Quick, Easy Summer Dish

A recent dinner at Bel Posto on New Street was highlighted by a delightful special: pillowy pesto ricotta gnocchi.

The gnocchi (pronouced nyo-kee), Italian-style dumplings, were ethereal, incredibly light and airy and enlivened by the basil pesto blended into the mixture and the accompanying mixed vegetables sautéed with olive oil and finished with wine-lemon-mint flavored compound butter. They’re now on the restaurant’s regular menu.

The restaurant’s chef, Michael Ross, subsequently told me these delights were not truly gnocchi, dumplings typically made with potatoes, but gnudi, a culinary cousin sometimes known as nude ravioli since they are essentially dough-less ravioli filling.

Gnocchi often can turn out rubbery or gummy, because of the potatoes, especially if they haven’t been dried out, Ross explained.  That’s not a problem with gnudi since no potatoes are used. The ricotta, he added, provides lightness.

“They’re incredibly versatile,” said Ross. You can blend in pesto or truffle oil with the cheese, though you may need more flour to attain the right consistency, Ross noted. And they can be served with Bolognese sauce, ragu, butter sauce, sausages or seafood.  ”It stands up to anything.”

Ross’ recipe (below) was developed over the years working with his long-time associate, chef Tom Schaudel.

Ross and Bel Posto sous chef Anthony Diconza demonstrated the simplicity of making gnudi.
 
All you really do is mix flour, cheese, eggs, salt and white pepper, and, if you wish pesto, blend to a doughy consistency, roll out as rope, slice and boil.

“They’ll tell you when they’re done,” Ross said, noting that the gnudi are finished cooking when they float to the top of the pot.

Ross said it's best to prepare the dough mixture ahead of time and let it rest in the refrigerator to firm up.  He also advises refrigerating the little pillows before they’re cooked, to retain their texture. What’s more, they can be cooked ahead of time, coated with olive oil and refrigerated for a quick reheat at mealtime. Serve them with a melange of summer vegetable (peas, asparagus, carrots, onions and shallots) and you’ve got a quick, easy summer meal. Enjoy them with a crisp white wine such as Verdicchio.

Bel Posto’s Pesto Gnudi
Serves 6

1 1/4 cup all purpose flour
1 egg
1 cup ricotta cheese
1/4 cup basil pesto
Pinch salt
Pinch white pepper                                                                                                         

1. Combine the flour, egg, cheese, pesto, salt and pepper in a mixer. Mix at medium speed until the mixture reaches a doughy consistency, about 5 minutes. Add flour by the tablespoon as needed to ensure the mixture is firm. Refrigerate for about 1 hour.

2. Roll out the dough into 1-inch thick ropes and cut into 1-inch lengths. Refrigerate for about 1 hour.

3. Drop the dumplings into a pot of salted, boiling water.  Cook until all have floated to the top.  Remove with a strainer. Serve immediately, tossed with sauce, or refrigerate and reheat in boiling water for a few minutes.