2 DAY AHEAD ALERT
OM Bloody G, these mo fo’s are good.
Delicate, fluffy, delicious little morsels, you have to give these a go.
Gnudi is the Tuscan word for naked, the idea being that these dreamy balls of ricotta are ‘nude ravioli’ – just the tasty filling without the pasta shell.
So, yeh, it’s a 2 day process. And yeh, you do have to do all the steps or it won’t work. Soz. Each stage is really quick and easy however, bar the 2 lots of overnighting that is.
Absolutely perfect for entertaining, or just stuffing your face.
30 mins + 2 days | serves 4 | easy, yeh
75g parmesan, grated
nutmeg, freshly grated
ground white pepper
400g fine semolina
bunch sage, leaves
Day 1: tip the ricotta into a sieve over a bowl, cling and bung in the fridge overnight to drain.
Day 2: whack the ricotta into a bowl, add the parmesan, nutmeg and seasoning and mix well.
Pour half the semolina onto a small tray. Scoop out large teaspoons of the ricotta mix and roll into little dumpling shapes in your palms. Gently roll in the semolina until coated. Tip over the rest of the semolina so it covers the balls then put in the fridge and leave overnight (again!).
Day 3: now we eat, at last. Heat the butter in a large frying pan and when it’s foaming add the sage leaves and cook until crisped. Scoop them out on to kitchen paper. Take the butter off the heat until the gnudi are ready.
Boil up a large, wide saucepan of salted water. Unless you have a very big pan it’s best to do them in two batches – they are magnetically attracted to each other in the water! Turn the heat down so we’re at a gentle simmer and gently lower in the gnudi.
Simmer for 3 mins, by which time they will have floated to the surface, then use a slotted spoon to scoop them out and into your butter pan. Repeat with the second batch, then put the butter pan back on a low heat to warm through, spoon over the gnudi ensuring to cover all liberally, throw the sage leaves in for a second to heat up and serve in bowls with sea salt and lots of ground black pepper.
Obvs Tuscan in origin, we saw this in this month’s Olive and we’re so glad we went for it! Huge thanks as ever, Olive.