Wyatt’s BLT Ricotta Gnudi

Paired with Champagne Bollinger La Côte aux Enfants 2014

  • gnudi see recipe below
  • 1 cup bacon, rough chopped
  • 1/2 pound fresh arugula
  • 1/4 cup garlic, shaved thin on a mandolin
  • 1/2 cup cipollini onions, shaved thin on a mandolin
  • 1/2 cup basil, torn leaves
  • 4 large heirloom tomatoes, cut into quarters
  • 2 cups cherry tomatoes, cut in half
  • 1 tbsp lemon oil (you can substitute a good olive oil)
  • 1/2 cup parmesan, finely grated
  • 1 tsp granulated sugar
  • 1 tsp lemon zest, finely ground
  • kosher salt as needed
  • black pepper, fresh ground as needed
  1. Bring a large pot of salted water to a boil.
  2. Place a heavy bottom 12” or 14” sauté pan on medium heat.
  3. Add 1 tablespoon of olive oil and the chopped bacon.
  4. Occasionally stirring, cook the bacon until it is crisp.
  5. Drain off the bacon fat reserving 1 tablespoon of fat in the pan with the bacon.
  6. Add the garlic and cipollini onions.
  7. Occasionally stirring, sweat the garlic and onions for 1 minute.
  8. Add the large quartered tomatoes, basil, sugar, and lightly season with salt.
  9. Cook the tomatoes on medium heat until they form a chunky ragout.
  10. Place the cooked gnudi (see recipe) into individual serving bowls.
  11. Spoon the tomato ragout over the gnudi.
  12. Add the arugula, lemon oil, lemon zest to a medium mixing bowl. Season with salt and pepper, mix well.
  13. Place the arugula salad on top of the gnudi.
  14. Sprinkle the grated parmesan over the arugula salad.

Ricotta Gnudi Recipe

  • 1 cup parmesan cheese, finely grated
  • 4 cups whole-milk ricotta cheese
  • 2 large eggs
  • 1 ½ tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 cups all-purpose flour
  • 1/4 cup chives minced
  1. In a large mixing bowl add the parmesan cheese, ricotta cheese, chives, eggs, kosher salt, black pepper and mix well.
  2. Add 1 cup of the all-purpose flour and stir until just combined.
  3. Dust a rimmed baking sheet with 1/2 cup all-purpose flour. Use a size 40 (1 1/2 tablespoons) cookie scoop to scoop out golf ball-sized gnudi and gently drop them onto the prepared baking sheet.
  4. Sprinkle the gnudi generously with the remaining 1/2 cup all-purpose flour. Transfer the baking sheet to the refrigerator to chill for about 20 minutes.
  5. Bring a large pot of salted water to a boil.
  6. Remove the baking sheet from the refrigerator and, using a flat spatula, gently drop half of the gnudi, one or two at a time, into the pot of boiling water, trying your best not to scoop up too much excess flour in the process.
  7. Boil until the gnudi float and are firm to the touch, 3 to 5 minutes, using a slotted spoon to carefully transfer the cooked gnudi to individual serving bowls or with your desired garnish. Repeat with remaining half of uncooked gnudi.