Gnudi

These Italian Gnudi make a simple supper or a lovely dinner party starter that can be prepped the day before, just ready to cook once your guests arrive. They are gorgeous little soft dumplings that can be enjoyed with a range of garnishes. The secret of these little cheese dumplings is not to over handle the mixture, they should be crisp on the outside and light and fluffy on the inside.

Italian Gnudi

350g Ricotta

40g Parmesan grated

Zest of half a lemon

A pinch of fresh nutmeg grated

Handful of finely chopped herbs – basil and parsley are both welcome additions

250g Fine Semolina or Fine Corn Meal(Polenta) for a Gluten Free version

Good twist of black pepper

Garnish Options

Sage Butter – Melt 40g of butter, add a handful of sage leaves and cook until the leaves are crisp. Serve this drizzled over the gnudi with a good grating of parmesan

Homemade tomato sauce or a good quality fresh bought one, with a handful of grated pecorino over the top.

Finely sliced sunblush tomatoes, toasted pine nuts, basil leaves, grated pecorino or parmesan.

These can all be served on a bed of leaves such as pea shoots or lambs leaf.

Method

1. Drain the Ricotta and pat with kitchen paper to get most of the moisture out, add the nutmeg and parmesan. Add the herbs now if you are using them.
2. Pour the semolina onto a tray ready to roll the dumplings in.
3. Take a heaped teaspoon of the mixture shape into an oval and roll in the semolina, repeat with the rest of the mixture and place the finished dumplings on the semolina filled tray. This should make approximately 20/30 dumplings.
4. Place the tray of Gnudi in the fridge loosely covered with baking parchment for 12/24 hours.
5. Bring a pan of boiling water to the boil and gently add the dumplings, they only take about 2/3 minutes to cook and will rise to the top of the pan when ready.
6. Take the dumplings out with a slotted spoon and drain on kitchen paper.
7. These can be eaten as they are or I like to pan fry them for a couple of minutes in butter to crisp up the outsides.
8. Serve immediately with your choice of garnish.

Kirsty Wilson Close

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Food Styling, Food Writing, Food Lover