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

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
Print this recipe
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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 678
    34%
  • Carbs 101.7g
    39%
  • 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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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

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/

Fish Online
http://www.fishonline.org

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  • 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