Pasta-less pasta?

Certain oreo-lovers eat the cream but not the cookie. Everyone has the friend who scoops the peanut butter out of their Reese’s. Some chefs skip the pasta and serve the filling. Enter Gnudi. Gnudi = Ravioli – Pasta. This equation yields a cloud-like nearly-gnocchi, generally composed of Ricotta and an herb or green and seasoning, then cooked ever-so-carefully. These little pillows pair wonderfully with seasonal produce like mushrooms, squash, bitter greens, and late-summer tomatoes.

Back in the Paladar Test Kitchen we’ll be conducting an experiment. Gnudi with homemade ricotta A (sheep’s milk) vs. Gnudi with homemade ricotta B (cow’s milk). My hypothesis is that sheep’s milk will take the prize given it often produces creamier texture (texture is king with Gnudi). That said, we’re planning to compliment the flavor of the ricotta with olive oil, sea salt and black pepper; there are few things that I prefer to a good, old-fashioned cow’s milk ricotta with EVOO and S&P.

Stay tuned for the results….