Boursin Cheese Gnudi

Boursin Cheese Gnudi

So, this recipe kind of started as a joke. I had planned on making gnudi, but someone had used all the ricotta cheese. Not wanting to deviate from my plan, I was intent on making it work. One of my sous chefs, half-jokingly, suggested that I use up the Boursin cheese that was still in there from a party we did a few weeks ago. At first I laughed it off, but then thought about it. What I really liked was that it was loaded with flavor and had a thick consistency, unlike the ricotta which I would have to hang overnight.

I took one of the recipes I had, and started making adjustments. The first one was too dry. Incidentally, it can be rolled out to make a really great flatbread. (Look for that recipe soon).

Boursin Cheese (Garlic & Herbs) 1 pound/455 g

Egg, Whole Large 1 each/46 g

Egg Yolk, Large 1 each/18.5 g

Semolina Flour 1/3 cup/65 g

Grated Parmesan Cheese ¼ pound/115g

All-Purpose Flour 2 cups/285 g

In a mixing bowl with the paddle attachment, mix the Boursin cheese with the egg and egg yolk until incorporated. Next, mix in the semolina flour, followed by the parmesan cheese. Slowly add the all-purpose flour a little at a time, stopping to scrape the sides and bottom of the bowl as needed.

Bring the dough together with your hands. Taking small chunks, roll the dough out into a rope, and cut at ¾ inch increments.  Boil in salted water until it floats.

Remove from the water and chill in ice bath. Drain and toss lightly in oil for service.

If desired, heat some fat and sauté until brown.



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