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Italian cuisine authority Scott Conant shows us how to make his ethereally light and pillowy ricotta gnudi.
He also shares his favorite sauces to pair with them: butter-glazed spring vegetables and sausage and porcini ragu.
I love the versatility of gnudi; they're light and pillowy but hearty enough to handle a rich, buttery glaze. And the ricotta flavor brings out the freshness of the vegetables.
Gnudi shows its versatility again, as it's sturdy enough to stand up to something like a hearty ragu. Plus the ricotta flavor beautifully complements savory mushrooms and sweet sausage.
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