Wilmington (WPVI) — Today on “The Dish,” we’re making a super easy rustic Italian dish that only requires five ingredients.
It is called gnudi, or as it is called in Baldeafood. & Drink, “Ricotta Gnocchi”
James Beard Award-nominated Chef Antimo DiMeo shares the secrets behind the menu’s star dishes.
“Gnudi means naked,” DiMeo says. “There are no potatoes. It’s all about the cheese.”
The difference between gnudi and gnocchi is that gnudi do not contain potatoes.
“It’s called nudity because it’s based on ricotta,” he says, “and there’s no binder in it.”
These soft pillows of fluffy, cheesy goodness are on the menu at Bahdaerfood. & Drink opened in Wilmington, Delaware, five years ago.
Three months after opening, it was nominated for a James Beard Award in the Best New Restaurant category.
“I never in a million years thought that would happen,” DiMeo said. “The best new restaurant in the country? That changed everything for us.”
Two years later, DiMeo was nominated for Best Chef Mid-Atlantic.
“I couldn’t believe it,” he said. “It was my goal to achieve that by the time I was 30. I’m very proud.”
Gnudi is something he learned as a child from his grandmother Maria.
“This is something I used to make with my grandmother as a kid,” he says, “and that’s where a lot of my inspiration comes from.”
It’s also super easy to make, with only 5 ingredients.
The first one is Ricotta Impastara.
“You can get it at any store,” DiMeo says, “It’s just dried ricotta that they use to make cannoli.”
Other ingredients include sea salt, Parmigiano Reggiano, eggs and double zero flour.
Put everything in a bowl and quickly blend it with the mixer.
“The key is not to overmix,” DiMeo says. “Once all the ingredients are combined, mix for an additional 15 to 20 seconds.”
Next, place the semolina in a container and scoop or roll it into little pillow shapes.
Then, soak the gnudi in a container with semolina. Cover and refrigerate overnight.
“This recipe requires some thought ahead,” DiMeo says, “so you can make it the night before, and the semolina will form a little shell around the dough. Then the next day, you literally take the dough out of the semolina ‘sand’ and fill it in. And then it’s ready to go. It’s ready to cook.”
The boiling time for gnudi is quite short, about 15 to 30 seconds.
From there, place them directly into a skillet with melted butter and a little salt and freshly ground pepper.
The goal is to get them golden brown on both sides, and it only takes a few minutes!
They are delicious on their own or with a sauce: at Valdea, we serve our gnudi with tomato sauce, basil oil and grated cheese.
Ricotta Gnudi Recipe
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1. Combine all ingredients and blend in a mixer on medium speed for 1 minute.
2. Place semolina in a container.
3. Using an ice cream scoop, scoop small shapes onto the parchment paper.
4. Roll them into balls (or leave them as is) and dip them into the semolina “water”.
5. Refrigerate for several hours or overnight.
6. Remove the gnudi from the semolina and place in salted boiling water for 45 seconds.
7. Optional: Add butter, salt, freshly ground pepper and the crispy outer layer to a hot sauté pan and sauté until golden brown.
8. Pour on the tomato sauce, drizzle with olive oil, garnish with fresh basil and grated cheese.
Bardia opens on Market Street Wilmington’s vibrant culinary scene
When DiMeo and his business partner and co-owner Scott Stein opened Bardia, they decided to put “ricotta gnocchi” on the menu.
“When we called it ‘gnudi,’ people didn’t understand what the dish was,” Stein says, “so we tell them about it at the table.”
DiMeo and Stein are seriously investing in Wilmington with multiple eateries along Market Street.
“We’re originally from Philadelphia, but Wilmington has become like our new home,” Stein said.
Clients include Wilmington natives President Joe Biden and First Lady Jill Biden.
“I was so excited to cook for them,” DiMeo said. “The president ordered spaghetti meatballs, and I made the best spaghetti meatballs I’ve ever made. That was the goal.”
DiMeo comes from a family of pizza makers originally from Napoleon, Italy.
His father first opened DiMeo’s Pizza across the street in Wilmington.
In 2019, Antimo and Scott joined forces on a mission to make Market Street Main Street a culinary destination.
“When people come downtown, they realize how great a neighborhood it is,” Stein said. “People fall in love with it.”
Right next to Baldea, in an open space, is The Garden at Baldea.
“A lot of cities don’t have this kind of open space,” Stein said, “where you can dine outdoors.”
On the other side of the gardens you’ll find Bardea Steak.
“This isn’t your typical, stereotypical steakhouse,” Stein said, “but rather a restaurant that focuses on meat.”
Down the street, at the base of the historic Dupont Building, is a food hall housing Pizzeria Baldea.
And across from Bardea Food & Drink is set to open its newest location later this year, and the food will be more rustic Italian fare.
“It’s actually going to be close to the kind of food my grandma would make,” DiMeo said.
For more information, visit BardeaWilmington.com
620 N. Market Street
Wilmington, Delaware 19801
(302) 426-2069
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