Home Chef Iosè’s Gluten-free Gnocchi Ricotta

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An authentic Italian recipe gets a gluten-free twist for our very own Home Chef Iosè, a Sicily native who specializes in celiac-friendly cooking from her GF kitchen in Brooklyn.

Alon’s Cacio e Pepe Kugel

As seen in The New York Times, chef Alon Hadar's Cacio e Pepe Jerusalem Kugel is available exclusively on WoodSpoon. We are pleased to bring you, our readers, this one-of-a-kind recipe in time for Rosh Hashanah.
Servings 6

Equipment

  • 1 Large pot for boiling pasta
  • 1 Mixing bowl & spoon
  • 1 Loaf pan
  • 1 Parchment paper

Ingredients

  • 1 lb angel hair pasta
  • 2 Large eggs
  • 1/2 cup Grape seed oil
  • 1/2 cup White sugar
  • 1/4 cup Date molasses
  • 5 oz Pecorino cheese grated
  • 1 tbs Black pepper
  • 1 tbs Salt

Instructions

  • Cook the pasta for 3-4 minutes in salted water. Drain and move to mixing bowl.
  • Add a little oil to pasta and toss lightly.
  • Boil grape seed oil with sugar until it becomes light-medium brown in color. Pour over pasta.
  • Add eggs to the bowl and mix thoroughly.
  • Follow with pecorino cheese and stir until fully mixed.
  • Pour the mixture into loaf pan lined with parchment paper.
  • Cover with aluminum foil and baked for 4 hours at 300°F. Those who wish to bake longer can cook at 200°F for 10 hours.
  • OPTIONAL: Remove aluminum foil and bake for 30 additional minutes.
  • Slice and serve with homemade pickles.
Course: Main Course
Cuisine: Israeli

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