Gnudi

AT A GLANCE

  • Serves 6 people

Literally "nude", gnudi are ravioli without their pasta casing. You'll need to begin this recipe a day ahead.

  • 400 gm ricotta
  • 3 bunches spinach, washed and trimmed
  • 1 egg
  • 2 egg yolks
  • 1 tbsp finely grated parmesan, plus extra to serve
  • 35 gm (ΒΌ cup) flour, plus extra for dusting
  • Pinch of finely grated nutmeg
  • 80 gm cold butter, coarsely chopped
  • 16 each sage and purple basil leaves
01   Place ricotta in a fine sieve placed over a bowl. Cover with plastic wrap and refrigerate overnight to drain. Discard liquid.
02   Blanch spinach (5-10 seconds), then refresh. Drain well, squeeze out excess water, then process in a food processor until finely chopped. Set aside.
03   Combine drained ricotta, egg, yolks, parmesan, flour and nutmeg, season to taste. Add spinach, loosely fold through until just incorporated, then roll into walnut sized-balls and refrigerate until well chilled (20-40 minutes). Makes about 24.
04   Bring a large saucepan of salted waterto the boil, then reduce to a simmer over medium heat. Place extra flour in a small bowl then, working quickly, dust gnudi in flour, shake off excess, add to water in batches and cook until gnudi float to the surface (2-4 minutes). Carefully remove using a slotted spoon, drain on absorbent paper and keep warm. Repeat with remaining gnudi.
05   Meanwhile, heat butter in a frying pan until foaming and browned (2-4 minutes). Add herbs and cook until herbs are crisp (1 minute). Serve gnudi immediately with crisp herbs and brown butter and parmesan.

Recipe:

LISA FEATHERBY

Photography:

SHARYN CAIRNS

Styling:

MEGAN MORTON AND LISA FEATHERBY

Drinking Suggestion:

SOAVE. , suggested by MAX ALLEN

FEATURED IN

May 2009

May 2009

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