Main Italian

Ricotta gnudi with pine nuts, currants and oregano

Name: Ricotta gnudi with pine nuts, currants and oregano
Prep time: 140 min
Cook time: 20 min
Total time: 160 min
Yield: 4
Cuisine: /italian
Ingredients: 500g ricotta, well drained; 1 cup (80g) finely grated parmesan, plus extra to serve; 2/3 cup (100g) plain flour, sifted; 1/3 cup (55g) fine semolina; 2 eggs, lightly beaten; 1/4 teaspoon ground nutmeg; 75g unsalted butter; 1/3 cup oregano leaves; 1/3 cup (50g) currants soaked in 1/3 cup (80ml) red wine vinegar for 1 hour; 1/4 cup (40g) pine nuts, toasted

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2h 20m

20m

Ricotta gnudi with pine nuts, currants and oregano

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by Phoebe Wood

Oct 03, 2015

These light, fluffy versions of gnocchi are made with ricotta instead of potato.

500g ricotta, well drained
1 cup (80g) finely grated parmesan, plus extra to serve
2/3 cup (100g) plain flour, sifted
1/3 cup (55g) fine semolina
2 eggs, lightly beaten
1/4 teaspoon ground nutmeg
75g unsalted butter
1/3 cup oregano leaves
1/3 cup (50g) currants soaked in 1/3 cup (80ml) red wine vinegar for 1 hour
1/4 cup (40g) pine nuts, toasted

Method

1.

Mix cheeses, flour, semolina, egg, nutmeg and 1 teaspoon salt together with a fork, then shape into 28 walnut-sized dumplings. Place on a baking tray in a single layer, then chill, uncovered, for at least 1 hour.
2.

Bring a saucepan of salted water to a rapid simmer over medium-high heat. In batches, cook gnudi for 3-4 minutes until they rise to the surface. Remove using a slotted spoon and drain on paper towel.
3.

Melt butter in a frypan over medium- high heat until just starting to brown. Add oregano and sizzle for 20 seconds. Drain currants, then add to the pan and season.
4.

Divide gnudi among bowls and spoon over the oregano sauce. Serve with pine nuts and extra parmesan.