Cook Along with Chef Deniz: Caramelized Ricotta Gnudi with Sage, Pecorino and Hunter Browns Brown Butter

Wild BC Mushrooms on Brioche with Brown Butter Hollandaise

Recipe by Chef Deniz Tarakcioglu

Ingredients:

• 250ml flour
• 5ml salt
• 400ml ricotta, drained in a colander
• 3 yolks
• 75ml chopped chives
• 5 sprigs of sage
• 50ml grated pecorino romano
• 30ml Hunter Browns' brown butter cubes
• 3 garlic clove, zested fine

Instructions:

1. In a food processor combine ricotta, salt and yolks and purée until smooth. Transfer into a bowl, add flour and 50ml of chives. Mix until homogenous.
2. Divide the dough into 2 and shape each half into a rope with a diameter of 1". Cut 1" chunks also and place on a baking sheet dusted with flour.
3. Bring a pot of salted water to a boil and cook the gnudi until it floats. Reserve 150ml cooking water.
4. In the meantime heat up a large skillet on high heat, add brown butter cubes and sage, fry until crispy. Reserve the sage and add cooked gnudi into the brown butter and caramelize over medium heat until deep golden brown. Add cooking water and reduce until it becomes a shiny glaze.
5. Add zested garlic, rest of the chives, garnish with crispy sage leaves, serve.

Prep Time: 5 Minutes

Cook time: 25 Minutes