Serves: 4 as a starter
Geez I wish I took a photo of this cracker of a starter plated by Nat as part of a long Italian lockdown lunch we felt we needed.
(We needed it.)
There is a little time in it, though it’s worth it.
Ricotta and parmesan, burnt butter and more parmesan?
Reminds me of a very similar dish I had at Otto Restaurant on Sydney’s Woolloomooloo Wharf with a cracking bottle of Italian white and the sun dancing on the water.
250gm ricotta (we used smooth)
Olive oil for frying
200gm baby leaf spinach
1 small garlic clove, crushed
50gm parmesan grated, plus extra to serve
Sea salt and freshly ground pepper
1/4 nutmeg, freshly grated
250gm fine semolina for dusting
50gm butter to serve
- Place the ricotta in a fine plastic sieve over a bowl and let it drain for a few hours.
- Heat a splash of olive oil in a saucepan and add the spinach and garlic. Stir over the heat until the leaves are completely wilted. Set aside to cool and then squeeze out as much of the liquid as you can with your hands. Very finely chop and then squeeze again.
- Put spinach in a bowl with the ricotta and parmesan. Season, add the nutmeg and mix well. Taste and add more seasoning/nutmeg if needed.
- Spread half the semolina over a large plate or tray. Shape the the ricotta mixture into 16 – 20 balls, rolling them between damp hands. Place on the semolina and carefully roll until coated on all sides. Cover with the remaining semolina, then chill (don’t cover with anything else) overnight. This creates a semolina ‘skin’ that holds he gnudi together.
- To cook, bring a large saucepan of water to a gentle boil. Melt the butter in a frying pan over a medium heat and slightly brown/burn. Set aside and keep warm.
- Drop the gnudi into the boiling water, turn down the heat and gently cook for 3 minutes or until the gnudi float to the surface. Carefully remove with a slotted spoon, drain off the excess water then toss in the butter.
- Divide the gnudi among 4 bowls, drizzle the butter over and shave over plenty of parmesan to serve.