Gnudi... should we turn the lights out?

I saw an article just recently about gnocchi, and it got me to thinking about gnudi (I tend to think laterally and segueway into new trains of thought at a moments notice). It had been awhile since I had made any, and now seemed like as good a time as any. So just what are gnudi you ask. Well I'd love to tell you that it's something you need to turn the lights out for, but alas that just isn't the case. Although I do beleive it is italian for "in the nude", it is really just a reference to the filling of a raviolli et al but no pasta. They are quite light and ethereal, and made properly are really a wonderful starch.

I will make two versions. One being a traditional (although I do not know how long these have been around so traditional may be somewhat nonsensical). And one method that would be perceived as Nouveau American, using Transglutiminase as the bonding agent and not flour or eggs.

Traditional:

1 lb ricotta (and none of that reduced fat or skim crap)
1 egg
1/3 cup parmesan finely grated
Salt/pepper
3/4 cup AP flour

Strain the ricotta in a fine sieve or a colander with cheesecloth lining for 1 hour. This helps extract the excess liquid.
Put it into a bowl.
In a seperate bowl mix cheese, salt and pepper and egg
Mix in the ricotta.
Mix in 3/4 of the flour adding more in small increments until you have a cohessive mass.
Cover and let stand one hour in the fridge.

Line a baking sheet with a coating of flour.
Cut the paste into 3 and with floured hands and a well floured surface roll out one ball into a long rope 3/4" in diameter.
Cut the paste into 3/4" peices and place on floured sheet pan. Refrigerate for another hour.
Cook as you would regular gnocchi.
This method produces a stellar light and very very delicate gnudi. Do not try and pan fry or heat too much or they will crumble.

Method 2. This method is adapted from one at "Ideas in Food" (thank you Alex for the info)

Drain 1 lb ricotta (remeber the note with the first method)
Weigh the drained ricotta.
measure out 1% by weight of transglutiminase and add.
Salt and pepper.

Mix well and fill into a pastry bag. 3/4" plain tip
Pipe into a long log on a sheet of plastic wrap.
Roll the wrap up and secure the ends, tightening as you go. Creating a sausage shape.
Allow to set in the fridge over night.
Remove from plastic wrap and cut into 3/4" lengths.
This gnudi is substantially more stable to high heat applications and can even be braised.

Tonight I made the traditional method. In that I have been cooking at home alot these days I am cleaning out the fridge of produce from Christmas time parties. So here we have gnudi with two tomatos, boccancini, lemon, chives, and Hawaiian red clay salt. Very tasty.
tomorow I will experiment with the TGM gnudis. Perhaps then we'll turn out the lgihts.
A demain.