Recipe Courtesy of Scott Conant
1. In a stand mixer with the paddle attachment ( good old fashion bowl using a spatula and elbow grease works as well), combine the ricotta, mascarpone and egg yolks. Mix until incorporated together.
2. Add the parmesan-reggiano, panko bread crumbs, semolina and salt. Mix until just incorporated. The dough should have some moisture to it, but not be sticky.
3. Roll the dough into individual balls slightly smaller than that of a golf ball. Dust the rolled gnudi with the semolina and place on a tray or plate in the refrigerator preferably overnight uncovered.
1. In a heavy bottomed pot bring the heavy cream to a simmer with the sprig of thyme.
2. Whisk the cornstarch and water together making a slurry and then add to heavy cream. Once the cream has thickened remove the sprig of thyme and discard.
3. Slowly add the diced butter to the heavy cream insuring that you have a nice “sauce” consistency. Season with a pinch of salt and set aside holding warm.
3 cups your preferred brand of tomato sauce reduced by half (until very thick)
1. In a large pot of boiling water cook the balls of gnudi for 2-3 minutes, be careful not to overcrowd the pot and work in batches if necessary.
2. As you remove the nudi from the water using a strainer or “spider” add them to you butter sauce in a large sauté pan or skillet gently. Hold warm in the butter sauce.
3. To plate divide the gnudi with some of the butter sauce amongst your plates or bowls and top with a spoonful of the reduced tomato sauce.
4. You may garnish with torn fresh basil leaves, crispy pieces of bacon, lobster or whatever you and your guests see fit.