Foie gras ban is over in California! Huzzah! In honor of foie gras grand returning to menus, I made a foie gras sauce to accompany my gnudi.
Chris and I were super sick with the flu over winter break. We basically couldn’t do anything except sit in front of the TV and binge watch shows. We ended up watching last season’s Top Chef. At the end of the season, I was seriously craving gnudi after seeing it being made on an episode. Normally, I would serve gnudi with a brown butter sauce. But after two weeks of being sick and not eating anything, I was totally ok with having something really really really decadent.
How the hell do I have foie gras you’re wondering? One of my good friends went to France for her big milestone birthday and came home with a bunch of goodies for me, one being a can of foie gras. I’ve been wondering what to do with the foie for a while. I was soooooo excited to finally have something to make with the foie.
Spinach and Ricotta Gnudi with Foie Gras Sauce
- 1 pound whole milk ricotta, drained in a strainer for about 1-2 hours
- 1 pound frozen spinach, thawed and squeezed dry
- 1 cup grated Parmesan
- 2 egg yolks
- 3 tablespoons all-purpose flour + 2 tablespoons extra for coating
- 2 tablespoons Panko
- 1 teaspoon salt
- 1 teaspoon pepper
- Some butter for pan frying
Foie Gras Sauce Ingredients
- 3 tablespoons heavy cream
- 80 grams (1 can) foie gras
- 2 tablespoons dry white wine (something sweet)
- Pinch of paprika
Directions for gnudi
- In a large pot, boil salted water.
- Mix ricotta, spinach, Parmesan, and egg yolks together. Stir in flour, Panko, salt and pepper.
- Using two spoons, make quenelles of the ricotta mixture (or roll into small balls with your hands if you prefer).
- Dredge the formed gnudi through flour and tap off extra.
- Place gnudi into the boiling water and cook for 4 minutes. Make sure not to overcrowd the pot. Cooked gnudi will float to the top.
- Remove the gnudi with a slotted spoon and put aside.
- Heat a medium sized pan over medium heat and melt butter.
- Brown each side of the gnudi; plate and serve while hot.
Directions for foie gras sauce
- In a small pan over low heat, add the heavy cream.
- Gently stir small pieces of the foie gras into the sauce. Do not allow the sauce to boil or it will break!
- Once all the foie is melted, add the wine and continue to cook on gentle heat.
- Keep sauce warm and serve on top of gnudi when ready.
Obviously you don’t have to make the foie gras sauce if you prefer not to. A brown butter, white, or red sauce will go great with it as well. I also highly suggest tasting portions, about 4-5 gnudi a person, to not over-indulge! If you make the sauce with veggies, this is a pure veggie dish. No meat involved!
The foie sauce is so delicious paired with the gnudi. It’s like little bites of heaven. Foie gras forever!