Ricotta Gnudi with Crispy Duck Confit, Peas and Morel Butter
These wonderful little chewy pasta pillows are light, fluffy, slightly chewy, and completely satisfying. Oh, did we mention how simple they are to make?
- Ricotta · 16 ounces
- All Purpose Flour · 1/2 cup
- Parmesan, grated · 1/2 cup
- Nutmeg · 1/4 teaspoon
- Salt · 1/2 teaspoon
- Lemon Zest · 2 teaspoons
- Egg · 1
- Egg yolk · 1
- Dried Morels · 1/4 ounce
- Butter · 8 ounces
- Shallot, diced · 1
- Peas · 1 cup
- Duck confit, shredded · 16 ounces
- Pea Shoots (garnish) ·
Combine the ricotta, egg, egg and egg yolk, parmesan, nutmeg, and lemon zest. Add the flour and stir in just to incorporate, don't over mix or the gnudi will become tough.
Shape into football shaped dumplings using two spoons and place on a well floured sheet tray. Refrigerate 10-20 min.
Rehydrate the dried morels in hot water 10 minutes. Squeeze dry and and sliced thinly crosswise.
Add the shallot, morels and butter to a small saucepan and cook over medium heat, stirring constantly until the butter browns, about 10 minutes. Don't walk away, it can burn quickly!
Bring a pot of salted water to a boil and cook the peas 3-5 minutes. Remove with a strainer and set aside.
To the water gently add the gnudi and when they rise to the top, cook 5 minutes, and remove with a slotted spoon.
In a nonstick skillet over medium high heat , saute the shredded duck confit 3-5 minutes until brown and crispy.
Plate the gnudi in a bowl with the peas and duck confit and drizzle with the morel butter. Top with pea shoots to garnish.