Fried Gnudi with Shaved Parmesan and Lemon Creme Fraiche

• 1 cup Fresh Homemade Ricotta (page 236) or store-bought whole-milk ricotta, strained
• 1 cup grated Parmesan, plus shaved for garnish
• 2 large eggs
• 1 large egg yolk
• 1 1/4 cups all-purpose flour
• Kosher salt and freshly ground black pepper
• Canola oil, for frying
• Lemon Creme Fraiche (recipe follows)
• 1 cup creme fraiche
• Finely grated zest of 1 lemon
• 1/2 teaspoon kosher salt
• 1 teaspoon truffle oil (optional)
• (makes 1 cup)

1. In a food processor, combine the ricotta, grated Parmesan, eggs, egg yolk, 1/4 cup of the flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
2. Process to form a smooth paste.
3. Th is can be done a day or two in advance; store covered in the refrigerator.
4. Bring a large pot of salted water to a boil.
5. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.
6. Spread the remaining 1 cup flour on a plate.
7. Using a small ice cream scoop, melon baller, or teaspoon, scoop the ricotta mixture into little balls.
8. Dont worry if they are not perfectly round; as long as theyre uniform in size, its cool.
9. Dip the scoop in water periodically to rinse.
10. Lightly dredge the balls in the flour to coat, tapping off the excess.
11. At this point, you can roll the gnudi in your hands to make them round.
12. Working in batches, slide the gnudi into the boiling water.
13. Cook until the gnudi rise to the surface, about 2 minutes.
14. Once they float, cook for another minute.
15. With a slotted spoon or wire skimmer, transfer the gnudi to the ice bath.
16. Repeat with the remaining dough.
17. Remove from the ice water and pat dry with paper towels.
18. The gnudi can be made a day or two in advance; store in a covered container in the fridge, drizzled with oil.
19. Place a large heavy skillet over medium heat and pour in an inch of oil.
20. When the oil is hot, fry the gnudi in batches until golden on all sides, about 4 minutes.
21. Dont move them around too much or they wont develop a nice golden crust.
22. Transfer to a paper towellined platter and season with salt and pepper.
23. To serve, arrange the fried gnudi on a platter and top with shaved Parmesan.
24. Serve the creme fraiche on the side for dipping.
25. Whisk together the creme fraiche, zest, and salt in small bowl.
26. Cover and refrigerate until ready to use or up to 2 days.
27. Right before serving, drizzle with truffle oil, if using.

fresh homemade ricotta, eggs, egg yolk, flour, kosher salt, canola oil, lemon creme fraiche, creme fraiche, lemon, kosher salt, truffle oil

Taken from www.epicurious.com/recipes/food/views/fried-gnudi-with-shaved-parmesan-and-lemon-creme-fraiche-377730 (may not work)