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Bella Casara Ricotta Gnudi With Creamy Canadian Blue Cheese Sauce

Recipe courtesy of Chef Donna Dooher Chef/Co-owner Mildred’s Temple Kitchen, Toronto

Chef Donna Dooher is a celebrated author, editor, host and restaurateur, and one of North America’s leading advocates of the return to the table.

With over 30 years of professional experience, Donna has established herself as a prominent figure in the hospitality community. In 2008, Dooher and partner Kevin Gallagher opened Mildred’s Temple Kitchen—an urban space with an open-kitchen dining concept. Recently, she was elected CEO of Restaurants Canada.

Bella Casara Ricotta from Quality Cheese was named Best Fresh Cheese at the 2015 Canadian Cheese Grand Prix.

INGREDIENTS

Gnudi

  • 2 cups Bella Casara Ricotta from Quality Cheese
  • ¼ to ½ cup all-purpose flour
  • 1 cup Canadian Parmesan, grated
  • 2 egg yolks
  • Pinch nutmeg, grated
  • ½ tsp kosher salt
  • Pinch cracked black pepper

Creamy Blue Cheese sauce

  • 1½ cups 35% cream
  • 2 tbsp shallot, finely chopped
  • 3 sprigs fresh thyme
  • ½ cup Canadian Blue Cheese, crumbled
METHOD

Serves 10 to 12

  1. Drain ricotta in cheesecloth over a bowl, squeezing out excess liquid.
  2. Mix together the Ricotta, egg yolks, Parmesan, nutmeg, salt and pepper.
  3. Add 2/3 cup of the flour and combine.
  4. Dust table with a little flour and roll out one-quarter of the dough into a 2.5 cm (one-inch) cylinder. Continue rolling out the remaining dough in batches. Cut the dough into 1.25 cm (half-inch) pieces and press each piece lightly with the back of a fork.
  5. Coat gnudi with a light dusting of flour and rest in the refrigerator for 20 minutes before cooking. Bring a large pot of salted water to a boil and add gnudi in batches. Cook until the gnudi float—approximately two to four minutes.
  6. Transfer gnudi to plates and coat with the blue cheese cream sauce.

Creamy Blue Cheese sauce

  1. Place cream, shallots and thyme in a small pot over medium heat, bring to a boil and reduce by half. Strain reduced cream and return to stove over low heat.
  2. Add the Blue Cheese and whisk until smooth. Season to taste.
  3. Serve with warm gnudi.
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