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Goat Cheese Gnudi with Basil, Prosciutto and Tomato Sauce
Recipe by Chef Mike Isabella
Graffiat0, Washington, DC
Yield: 4 (as a small plate)
- 3/4 cup ricotta cheese
- 3/4 cup goat cheese, room temperature
- 1 large egg
- 1 egg yolk
- 1/4 teaspoon plus 1 teaspoon kosher salt
- 1/2 cup all purpose flour (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 of prosciutto, torn
In the bowl of a stand mixer fitted with the paddle, combine the cheeses, egg, egg yolk, and 1/4 teaspoon of salt. Mix on the lowest speed until just combined. With mixer still on low, slowly add 1/2 cup flour. Mix for 30 seconds, our until just combined
Dust your hands with flour and form the mixture into one-inch balls, flatten slightly, and dust with flour. Spread the gnudi on a flour-dusted baking sheet. Refrigerate for 1 hour
To prepare the tomato sauce, bring a large pot of water to a boil. Set a bowl of ice water to the side. Using a paring knife, score the tomatoes on stem and bottom ends by making a shallow "X." Blanch the tomatoes for 2 minutes and shock in ice water until chilled. Remove and discard the skins. Cut the tomatoes into quarters. Remove and discard the pulp and seeds. Puree tomato flesh in food processor for one minute.
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-high and stir in tomato puree and remaining teaspoon of salt. Bring to a low boil, then lower heat to medium-low and simmer for 12 minutes. The sauce can be kept at room temperature until ready to serve.
Bring a separate large pot of salted water to a boil for the gnudi. 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.
Reheat the tomato sauce and spoon into a large serving dish, top with gnudi, and garnish with the basil and prosciutto.