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Ricotta gnudi

Ricotta Gnudi in a Garlic and Herb Sauce

BY Illanique Van Aswegen

Tasty Gnocchi-like dumplings made with ricotta cheese.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 1:40 hours |
  • Cook Time : 15 mins
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Gnudi
1 kg ricotta cheese
½ C (50 g) Gruyere cheese, finely grated
2 large eggs
2 large egg yolks
6 Tbsp (60 g) cake flour + extra for dusting
1 tsp (5 ml) salt
½ tsp (2.5 ml) freshly ground black pepper

Sauce
1½ C (25 g) flat leaf parsley
¾ C (180 ml) Westfalia Garlic-flavoured Avocado oil
salt and pepper

To Serve
2 C (200 g) edamame beans, blanched and beans removed from the pods.
¼ C (40 g) pine nuts, toasted
½ C (50 g) Gruyere cheese, finely grated
handful of micro herbs, to garnish

Gnudi
Place all of the ingredients into a large bowl and mix until combined. Using your hands, roll the mixture into 16 balls. Dust each gnudi with a little cake flour and place the gnudi on a lined tray or plate. Refrigerate for 1 hour.

Bring a saucepan of salted water up to the boil. Simmer the gnudi, in batches, for 5 minutes each. Strain and drain on paper towel.

Sauce
Place all of the ingredients into a food processor and blend until fine. Transfer the mixture to a large saucepan over medium heat. Add the gnudi and simmer for 1 minute. Season to taste.

To Serve
Scatter the edamame beans over each portion of gnudi. Top with the pine nuts and Gruyere cheese. Garnish with micro herbs.

Tip: An ice cream scoop, with a lever, works best to scoop out balls of the same shape and size.