Geoffrey Zakarian's Ricotta Gnudi with Browned Butter | The Kitchen

Geoffrey gives a primer on perfect ricotta dumplings that you and your kids can make together! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3gSpRba Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Ricotta Gnudi with Browned Butter RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 1 hr 10 min (includes chilling time) Active: 40 min Yield: 4 servings Ingredients 10 ounces ricotta cheese, drained through cheesecloth overnight in the refrigerator 1/4 cup grated Parmigiano-Reggiano, plus extra for finishing 1/8 teaspoon ground nutmeg 10 turns freshly ground black pepper 1 large egg yolk Kosher salt 1/2 to 3/4 cup all-purpose flour, plus more for dusting 1/2 cup neutral oil, such as canola 1 tablespoon capers, drained and dried 1 sprig fresh sage plus 4 leaves 5 tablespoons unsalted butter 1 lemon, cut into wedges Directions Put the ricotta, Parmigiano-Reggiano, nutmeg, pepper, egg yolk, 1/2 teaspoon salt and 1/2 cup of the flour in a large bowl. Use a wooden spoon to mix until a shaggy dough forms. Do not overwork. Continue to mix until the dough comes together and forms a ball, adding an additional 1/4 cup flour if needed. Lightly flour your hands and roll the mixture into quarter-sized balls; there should be 25 to 30 balls. Place the gnudi onto a lightly floured tray and refrigerate for at least 30 minutes and up to 1 hour. Meanwhile, add the oil, capers and sage leaves to a small saute pan. Place over medium heat and fry until crispy, 6 to 8 minutes. If the sage leaves become too dark, remove them before the capers. Transfer to a plate lined with paper towels. Set aside. Bring a large pot of salted water to a low boil. Add the butter and sage sprig to a large saute pan over medium-high heat. Melt the butter and continue to cook, swirling the pan in a circular motion to prevent the butter from burning, until it starts to turn golden brown and begins to smell nutty. Squeeze the juice from a lemon wedge into the pan to stop the butter from turning too dark and burning. Once the water is at a low boil, add the gnudi and cook until they float, 2 to 3 minutes. Using a slotted spoon, remove the gnudi directly into the browned butter. Stir to coat. Plate the gnudi onto a serving plate and garnish with the fried sage and capers and additional Parmigiano-Reggiano. Serve with lemon wedges. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GeoffreyZakarian #TheKitchen #FoodNetwork #RicottaGnudi Geoffrey Zakarian's Ricotta Gnudi with Browned Butter | The Kitchen | Food Network https://www.youtube.com/watch?v=2L_G6qNnLi8