Enjoy this “Gnudi” recipe from chef Todd Sicolo
By Michelle M. Winner
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
- Total Time: 1 hour 30 minutes
- Yield: 5 1x
Ingredients
Scale
- 1 cup whole milk ricotta cheese
- 1 cup grated Parmesan
- 2 eggs
- 2 egg yolks
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 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
Instructions
- 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.
- Prep Time: 30 mins
- Cook Time: 1 hour
