updated 09/01/2011 AT 5:00 PM ET
•originally published 09/03/2011 AT 2:45 PM ET
The eatery – which opened its first location in Manhattan in 2008 – is owned by Scott Conant, the host of 24 Hour Restaurant Battle on the Food Network. Scarpetta has since expanded to other major cities: Miami, Toronto, L.A. and at The Cosmopolitan in Las Vegas.
Want to stuff your stomach like a star? Conant reveals the ingredients to a dish he cooked for his private dinner party at Gilt City’s house in the Hamptons last month. Follow the recipe below:
Spinach and Ricotta Gnudi
1 lb ricotta, sheep’s milk
2 eggs, yolks
¼ cup spinach, blanched and chopped fine
½ cup Parmesan
4 tbsp flour
3 tbsp fresh breadcrumbs
To taste nutmeg, grated
To taste salt
To taste pepper
Mix all the ingredients together & let rest for 10 minutes.
Make two small balls and test cook. Place in boiling water until they float, then shock in ice water.
Taste; if they are too soft and don’t hold together, add more flour and test again.
Portion all of the gnudi and roll into balls.
Cook and shock as before, then coat in olive oil and reserve.
Bring a large pot of water to a simmer and add the gnudi.
In a separate sauté pan, take some of the water from gnudi, butter and sage. Bring to a boil over medium heat.
Drain gnudi and toss in pan with the butter and sage, and gently mix until they are coated.
Finish with Parmesan and a drizzle of virgin olive oil.