Chef Todd Sicolo has been on my radar since I dined on his food at the Arizona Biltmore’s Wrights. There he brought a spin to classics like Beef Wellington and table-side Caesar salad, with a nod to the stellar part the Biltmore has played in modern history; Irving Berlin wrote ‘White Christmas’ here at the pool and Sinatra and Liza have belted out a few songs at the piano. Chef Todd is now Executive Chef at the AAA Four Diamond Royal Palms in Camelback.
“Gnudi” by Executive Chef Todd Sicolo of Royal Palms Resort
5 tablespoons all-purpose flour, plus 1 cup for coating
1 each spaghetti squash,
5 each sage leaves
1 each lemons fresh cut in half
½ cup white currents (golden raisins can be used as an option)
6 ounces of whole unsalted butter cubed into small pieces
1 tablespoon water for brown butter sauce
Bring a large pot of salted water to a boil.
In a large bowl, mix ricotta, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour.
Form mixture in to small, flattened balls.
Drench the formed Gnudi in flour to coat, tapping off the excess.
Slide formed Gnudi into the boiling water.(Be careful not to overcrowd the pan; work in batches if necessary.)
Remove the Gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.
Allow to cool to room temp, lightly oil so they don’t stick together.
For the spaghetti squash:
Cut spaghetti squash in half, remove seeds, facing cut side down on cookie sheet pan, olive oil and run the skin side, season with salt and pepper, roast for about 30 – 40 minutes or until the flesh is tender.
Allow to cool completely – once cooled, using a fork to grate the inside of the squash with the prongs of the fork (you will see the spaghetti size pieces forming as you are pulling it from the skin.)
Once all spaghetti squash is pulled, reserve to the side until plate assembly.
Finishing the “Gnudi”:
In large sauté pan add ½ the whole butter (or 3 ounces) on medium to low heat.
Once butter is foaming/or starts to bubble add Gnudi brown on 1 side flip and do the same on the second half.
Set Gnudi on the side in warm place.
In the same pan add remaining butter on medium heat, once butter is at the stage of tan in color, add sage.
Add spaghetti squash, white currants, heat up, season with salt and pepper.
Warm up Gnudi on top of the squash slightly.
Place squash mixture in a selected serving vessel, Gnudi on top, spoon remaining sauce on top overall and sprinkle with parmesan cheese.
Michelle was born with bags packed and a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from Pinot Noir heaven, she shares food news and chef's recipes. Her photography has appeared in Saveur Magazine and her column Culinary Traveler has appeared in Forbes online, WSJ online, Business Insider and Condé Nast Digital Media. As President of The International Food Wine & Travel Writers Assoc. and a confirmed globetrotter; she still keeps her bags packed and fork in hand (well . . . except through airport security.)