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Gnudi with Roasted-Corn Sauce


Ricotta dumplings, known as gnudi, are dressed in a rich sauce that combines roasted fresh corn, salt pork, and scallions.

  • Servings: 8

Source: Martha Stewart Living, August 2007


For the Gnudi

  • 2 cups fresh ricotta
  • 2 ounces finely grated Grana Padano cheese (about 1 cup), plus more shaved for garnish
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 3 cups semolina flour

For the Roasted-Corn Sauce

  • 6 ears corn, husks intact
  • 5 ounces salt pork, finely chopped (about 3/4 cup)
  • 4 scallions, white and pale-green parts only, cut diagonally into 1-inch pieces, plus more for garnish
  • 3 cups Corn Stock for Gnudi with with Roasted-Corn Sauce, plus more if needed (low-sodium store-bought chicken or vegetable stock may be substituted)
  • 1/8 teaspoon freshly grated nutmeg
  • Pinch of cayenne pepper
  • 7 tablespoons cold unsalted butter, cut into small pieces
  • Coarse salt and freshly ground pepper, to taste


  1. Make the gnudi: Place ricotta in a sieve lined with cheesecloth, and set over a bowl. Refrigerate at least 2 hours (or overnight) to drain. Discard liquid.

  2. Combine ricotta, Grana Padano, nutmeg, salt, and pepper.

  3. Spread semolina flour on a rimmed baking sheet. Form 1 heaping teaspoon ricotta mixture into a ball. Gently roll in flour to coat, then nestle in the flour. (The flour will form a coating on the gnudi, helping them to keep their shape as they cook.) Repeat with remaining ricotta mixture. Cover with plastic wrap, and refrigerate overnight.

  4. Make the roasted-corn sauce: Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.) Bend back husks of each ear of corn, remove silk, and replace husks. Grill corn, turning occasionally, until charred on all sides, about 15 minutes. Let cool. Remove husks. Cut kernels from cobs, reserving cobs for corn stock.

  5. Cook salt pork in a skillet over medium heat until golden and barely crisp. Add corn kernels, scallions, and 3 cups corn stock, and bring to a boil. Reduce heat to medium-low. Stir in nutmeg and cayenne, and cook until slightly thickened, about 8 minutes. Stir in butter, salt, and black pepper. (If a thinner sauce is desired, add more stock as needed.)

  6. Bring a large pot of water to a boil. Add 1 tablespoon salt. Cook gnudi in batches (do not overcrowd pot) for 1 minute. Using a slotted spoon, transfer gnudi to sauce, and toss to coat. Serve garnished with scallions, black pepper, and shaved Grana Padano.

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