Entertaining Italian

Parmesan and cavolo nero gnudi with lemon butter

Name: Parmesan and cavolo nero gnudi with lemon butter recipe
Yield: 6
Cuisine: /italian
Ingredients: 600g fresh ricotta, drained; 1 1/2 cups (120g) grated parmesan, plus extra to serve; 1 cup cavolo nero, roughly chopped, blanched and refreshed, drained; 1/2 bunch flat-leaf parsley, finely chopped; 1 tsp chilli flakes; Zest & juice of 3 lemons; 2 eggs, lightly beaten; 120g plain flour, sifted; 80g fine semolina; 1/2 cup (125ml) extra virgin olive oil; 100g unsalted butter

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by Helena Moursellas

Jul 06, 2021

Gnudi are gnocchi-like dumplings made with ricotta cheese instead of potato, with semolina.

600g fresh ricotta, drained
1 1/2 cups (120g) grated parmesan, plus extra to serve
1 cup cavolo nero, roughly chopped, blanched and refreshed, drained
1/2 bunch flat-leaf parsley, finely chopped
1 tsp chilli flakes
Zest & juice of 3 lemons
2 eggs, lightly beaten
120g plain flour, sifted
80g fine semolina
1/2 cup (125ml) extra virgin olive oil
100g unsalted butter

Method

1.

Place ricotta, parmesan, cavolo nero, parsley, chilli flakes, zest of 1 lemon, eggs, flour and 1 tsp salt flakes in a bowl and mix gently to combine. Work mixture into 30 x 6cm logs. Roll logs in semolina and place on two baking trays in a single layer. Chill, uncovered, for at least 1 hour.
2.

Heat half the oil in a non-stick frypan over medium-high heat. Add half the gnudi and cook, turning, for 2-4 minutes until golden. Transfer to a tray and keep warm. Repeat with the remaining oil and gnudi. To make the lemon butter, add butter, lemon juice and remaining zest to the gnudi pan over medium heat. Simmer for 3-5 minutes until butter is nutty and golden. Add gnudi to the pan and coat in lemon butter sauce. Scatter over extra parmesan to serve.

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