Italian

Ricotta gnudi with lemon and sage sauce

Name: Ricotta gnudi with lemon and sage sauce recipe
Yield: 6
Cuisine: /italian
Ingredients: 500g fresh ricotta, well drained; 1 cup (80g) parmesan, finely grated; 2/3 cup (100g) plain flour, sifted; 1/3 cup (55g) fine semolina, plus 1/4 cup extra to dust; 2 tbs chopped sage, plus extra whole leaves to fry; 2 eggs, lightly beaten; Pinch ground nutmeg; Finely grated zest of 1 lemon, plus juice of 1/2-1 lemon to taste; 1/2 cup (125ml) extra virgin olive oil; 50g unsalted butter, chopped; 1/2 garlic clove, finely chopped; Grated parmesan, to serve

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by Phoebe Wood

Jul 01, 2020

Gnudi are a lighter version of gnocchi, made with ricotta instead of potatoes.

500g fresh ricotta, well drained
1 cup (80g) parmesan, finely grated
2/3 cup (100g) plain flour, sifted
1/3 cup (55g) fine semolina, plus 1/4 cup extra to dust
2 tbs chopped sage, plus extra whole leaves to fry
2 eggs, lightly beaten
Pinch ground nutmeg
Finely grated zest of 1 lemon, plus juice of 1/2-1 lemon to taste
1/2 cup (125ml) extra virgin olive oil
50g unsalted butter, chopped
1/2 garlic clove, finely chopped
Grated parmesan, to serve

Method

1.

Place ricotta, parmesan, flour, semolina, chopped sage, eggs, nutmeg, lemon zest and 1 tsp salt flakes in a bowl and mix gently. Using 2 kitchen spoons, work mixture into 24 rough quenelle-shaped dumplings. Dust semolina over a baking tray and place dumplings in a single layer. Chill, uncovered, for at least 1 hour.
2.

Heat half of the oil in a large non-stick frypan over medium-high heat. Add half the gnudi and cook, turning carefully, for 4-5 minutes until golden and crispy on the outside. Remove from the pan and place on a tray and keep warm. Repeat with remaining oil and gnudi.
3.

Add the whole sage leaves to the pan and fry in leftover oil for 10 seconds or until crisp, then remove and set aside.
4.

Add lemon juice, butter and garlic to the pan. Simmer for 2-3 minutes until butter is nutty and garlic is golden. Drizzle gnudi with lemon sauce and top with fried sage. Scatter over grated parmesan to serve.