Ricotta Gnudi in a Garlic and Herb Sauce
- Prep Time: 1 hour 40 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 55 minutes
- Yield: 4 servings
- Category: Pasta
- Cuisine: Italian
Description
Tasty gnocchi-like dumplings made with ricotta cheese.
Ingredients
Gnudi
1 kg ricotta cheese
½ C (50 g) Gruyère 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) Gruyère cheese, finely grated
handful of micro herbs, to garnish
Instructions
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 Gruyère cheese. Garnish with micro herbs.
Notes
An ice cream scoop, with a lever, works best to scoop out balls of the same shape and size.
