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Mike Isabella's Goat Cheese Gnudi with Basil Prosciutto

Serves 4 As A Small Plate
Active Time-90 Minutes


3/4 cup ricotta cheese
3/4 cup goat cheese, room temperature
1 large egg
1/4 teaspoon plus 1 teaspoon kosher salt
1/2 cup all purpose flour, plus more for dusting
8 plum tomatoes
1/4 cup extra virgin olive oil
1/2 cup small-diced shallot
3 sprigs thyme
6 medium basil leaves, torn
2 ounces prosciutto, torn


Directions

1) In the bowl of a stand mixer fitted with the paddle, combine the cheese, egg, egg yolk, and 1/4 teaspoon salt. Mix on the lowest speed until just combined. With mixer still on low speed, slowly add 1/2 cup flour. Mix for 30 seconds, or until just combined.

2) Dust your hands with flour and form the mixture into 1-inch balls, flatten slightly, and dust with flour. Arrange the gnudi on a flour-dusted baking sheet, making sure they don't touch each other. Refrigerate for 1 hour.

3) To prepare the tomato sauce, bring a large pot of water to boil. Set a bowl of ice water to the side. Using a paring knife, score the tomatoes on stem and bottom ends, making a shallow "X." Blanch the tomatoes for 2 minutes and shock in ice water until chilled. Remove and discard the skins.

4) Cut the tomatoes into quarters. Remove and discard the pulp and seeds. Puree tomato flesh in a food processor for 1 minute.

5) Bring a separate large pot of salted water to a boil for the gnudi.

6) Meanwhile, heat the olive oil in a large saucepan over medium-low heat and sweat the shallot and thyme for 20-25 minutes, stirring occasionally or until shallots are very soft. Remove and discard the thyme. Increase heat to medium-low and simmer for 12 minutes. The sauce can be kept at room temperature until ready to serve.

7) Once the pot of salted water is boiling, gently add the gnudi in batches, being careful not to overcrowd the pot. Cook for 2-3 minutes, or until they float. Remove with a slotted spoon or wok skimmer and set aside in a single layer.

8) Reheat the tomato sauce and spoon it into a large serving dish, top with gnudi, and garnish with basil and prosciutto.



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