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.
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“Gnudi” by Executive Chef Todd Sicolo of Royal Palms Resort
- Total Time: 1 hour 30 minutes
- Yield: 5 servings 1x
Description
This authentic ‘Gnudi’ recipe by Chef Todd Sicolo features delicate ricotta dumplings, perfectly seasoned and cooked until tender.
Ingredients
- 1 cup (240 ml) whole milk ricotta cheese
- 1 cup (240 ml) grated Parmesan
- 2 eggs
- 2 egg yolks
- 1/4 tsp freshly grated nutmeg
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 5 tbsp all-purpose flour, plus 1 cup for coating
- 1 each spaghetti squash,
- 5 each sage leaves
- 1 each lemons fresh cut in half
- 1/2 cup (120 ml) white currents (golden raisins can be used as an option)
- 6 oz (170 g) of whole unsalted butter cubed into small pieces
- 1 tbsp 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 1/2 the whole butter (or 3 oz) 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.
Notes
- Ensure the ricotta is well-drained to prevent the gnudi from being too wet.
- You can serve gnudi with a simple tomato sauce or browned butter and sage.
- If you want to prepare them ahead of time, you can freeze the formed gnudi on a baking sheet, then transfer to a freezer bag once solid.
- Cook from frozen, adding a couple of extra minutes to the cooking time.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 600
- Fat: 16
- Carbohydrates: 12
- Fiber: 1
- Protein: 15
- Cholesterol: 150
If You Liked This Recipe, You’ll Love These
- Del Frisco’s Legendary Truffle Mac and Cheese Recipe
- Ploughman’s Grilled Cheese with Apple Chile Chutney
- Birria Tacos
- Spicy Blue Cheese Middle Eastern Pita Flatbread
Frequently Asked Questions
Why does the recipe require well-drained ricotta?
The notes specifically call out that the ricotta must be well-drained to prevent the gnudi from being too wet. Too much moisture means the dumplings won’t hold their shape when they are dropped into the boiling water — they need to float to the top and cook for about 4 minutes without falling apart. 
What are white currants, and can I substitute something else?
White currants are small, sweet-tart berries used here in the brown butter sauce with the spaghetti squash. The recipe explicitly lists golden raisins as an option if white currants are unavailable.
Can I make the gnudi ahead of time?
Yes — the notes say you can freeze the formed gnudi on a baking sheet, then transfer them to a freezer bag once solid. Cook them from frozen, adding a couple of extra minutes to the 4-minute boiling time.
