Fried Gnudi with Shaved Parmesan and Lemon Creme Fraiche - fresh homemade ricotta

Method

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