Sunday Supper

Fall's official arrival has us moving to the kitchen and thinking more about cozy weekend dinners at home. To that end, we asked our chefs, Joe Wolfson of Westport and Keith Rudolf of Styer's, what they might make for their own Sunday suppers with family and friends. We think you'll like their answers…

Joe Wolfson's Ricotta Gnudi
 
1 cup whole milk ricotta
1/3 cup grated parmesan
1 whole egg
2 egg yolks
1 tablespoon fine diced chives
3/4 cup all purpose flour plus more reserved
1/3 cup semolina
1 teaspoon salt
1/2 cup butter
 
Drain the ricotta overnight of all excess liquid. In a mixing bowl, mix the cheese, eggs, salt, and chives. Add the flour 1/4 cup at a time, gently mixing until well incorporated, while avoiding over-working the dough. If dough is sticky to touch, add flour until dough reaches your desired consistency. Rest dough for thirty minutes. Meanwhile, bring a pot of salted water to a simmer on the stove. Roll the dough into tablespoon-sized balls, toss in reserved flour to coat, and place on a baking sheet.
Gently drop each gnudi into the simmering water in batches of 15-20 and cook until they float. Being careful not to overcook, remove the boiled gnudi and place them in an ice bath. Once cool, remove ice bath and set aside. The gnudi can be made a day in advance.
To finish, brown 1/2 cup butter in a medium pan. Add the gnudi and allow to lightly brown. Remove from the pan and serve.

Keith Rudolf's Roasted Brussels Sprouts

2 pounds Brussels Sprouts
1 1/2 pounds thick cut bacon, cubed
1 pound peeled pearl onions
1 tablespoon sage, roughly chopped
2 tablespoons unsalted butter
1 1/2 cups chicken or vegetable stock
1/4 cup balsamic vinegar
Salt and pepper to taste
1/2 cup grated parmesan

Prepare a pot of boiling, salted water. While your water is boiling, clean outer layers of the Brussels sprouts. When the water is boiling, blanch sprouts for about four minutes, then move immediately to an ice bath. Ere on the side of small batches -- too many sprouts in the water at one time may slow down cooking and make the sprouts soggy. Once sprouts are cool, cut them in half and set aside.
In a large bottom pan, begin to cook the bacon. Once the bacon has rendered its fat and is cooked, take it out of the pan and set aside.
Add the pearl onions to the pan with the bacon fat and cook onions on medium low until they begin to caramelize. Return your bacon to the pan and add Brussels sprouts, stirring until they begin to caramelize. Then, add vinegar and reduce. Once the vinegar is gone, add your stock and bring it to a boil before turning the flame down to a simmer. Simmer until the stock is mostly reduced and the sprouts are soft.
Finally, add butter, sage, and season to your liking with salt and black pepper. Carefully pour onto a serving dish, sprinkle with parmesan, and enjoy.