Basil gnudi

Serves 6

  • 2 large bunches of basil, leaves picked

  • 250 g fresh ricotta

  • 125 g parmesan, finely grated

  • 2 large free-range eggs

  • 1 free-range egg yolk

  • 75 g plain flour, plus a little extra

  • Semolina flour, for dusting

  • 15 g butter

  • 1 unwaxed lemon

  • 30 g grated pecorino, to serve

Recipe by Georgina Hayden



1. In a pan over a low heat, add a splash of water and two-thirds of the basil leaves and heat until wilted. Take it off the hob, leave to cool, then carefully squeeze out the excess water.



2. Pop the leaves in a blender with 75g of the ricotta and blitz to a purée. Transfer it to a large bowl along with the remaining ricotta, the parmesan and eggs, and whisk vigorously, until light and airy.



3. Using a large metal spoon, fold the flour into the ricotta mixture, adding a little more if it's too sticky – it needs to be soft and moist.



4. Sprinkle a 5mm layer of semolina flour over a baking tray, and fill a piping bag with the ricotta mixture, cutting a 1.5cm opening. Pipe long strips of the gnudi mixture down the tray, about 1.5cm apart.



5. Sprinkle the strips with another thick layer of semolina flour, then cut them into 2–3cm pieces, making sure the gnudi are well coated in the flour. Cover the tray with cling film and pop it in the fridge overnight.



6. To cook your gnudi, remove the tray from the fridge and let it to come up to room temperature.



7. Meanwhile, melt the butter in a pan over a low heat and add most of the reserved basil leaves. Cook for 1–2 minutes, until the butter starts to bubble and the leaves have crisped up. Finely grate in the zest of the lemon and season well. Transfer to a bowl and set aside.



8. Bring a large pan of salted water to the boil over a medium heat and gently lower the gnudi into the pan with a slotted spoon. Once they float to the surface, they're cooked – this should take about 1 minute.



9. Remove them with a slotted spoon and gently toss them in the lemon butter. Divide between bowls and serve with grated pecorino and the rest of the basil leaves on top. Halve the zested lemon and serve on the side for squeezing over.

Nutritional Information

Basil gnudi

Irresistible herby pasta dumplings

More Starters recipes >
0 foodies cooked this
Make the day before for the perfect flavour, and buy the best ricotta you can
Serves 6
40m (plus gnudi in fridge overnight)
Not too tricky
Method

Recipe by Georgina Hayden

1. In a pan over a low heat, add a splash of water and two-thirds of the basil leaves and heat until wilted. Take it off the hob, leave to cool, then carefully squeeze out the excess water.

2. Pop the leaves in a blender with 75g of the ricotta and blitz to a purée. Transfer it to a large bowl along with the remaining ricotta, the parmesan and eggs, and whisk vigorously, until light and airy.

3. Using a large metal spoon, fold the flour into the ricotta mixture, adding a little more if it's too sticky – it needs to be soft and moist.

4. Sprinkle a 5mm layer of semolina flour over a baking tray, and fill a piping bag with the ricotta mixture, cutting a 1.5cm opening. Pipe long strips of the gnudi mixture down the tray, about 1.5cm apart.

5. Sprinkle the strips with another thick layer of semolina flour, then cut them into 2–3cm pieces, making sure the gnudi are well coated in the flour. Cover the tray with cling film and pop it in the fridge overnight.

6. To cook your gnudi, remove the tray from the fridge and let it to come up to room temperature.

7. Meanwhile, melt the butter in a pan over a low heat and add most of the reserved basil leaves. Cook for 1–2 minutes, until the butter starts to bubble and the leaves have crisped up. Finely grate in the zest of the lemon and season well. Transfer to a bowl and set aside.

8. Bring a large pan of salted water to the boil over a medium heat and gently lower the gnudi into the pan with a slotted spoon. Once they float to the surface, they're cooked – this should take about 1 minute.

9. Remove them with a slotted spoon and gently toss them in the lemon butter. Divide between bowls and serve with grated pecorino and the rest of the basil leaves on top. Halve the zested lemon and serve on the side for squeezing over.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 678 34%
  • Carbs 101.7g 44%
  • Sugar 1.2g 1%
  • Fat 19.9g 28%
  • Saturates 10g 50%
  • Protein 29.4g 65%
Of an adult's reference intake

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When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

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