- 1 handful of basil leaves
- 250 g fresh ricotta
- 125 g parmigiano, grated
- 2 large free-range eggs + 1 egg yolk
- 75 g plain flour, plus a little extra
- Semolina flour, for dusting
Lemon butter sauce
- 15 g butter
- about 8 basil leaves
- zest of 1 organic lemon
- salt and pepper
- grated pecorino (or parmigiano), to serve
- In a pan over a low heat, add a splash of water and the basil leaves and heat until wilted. Take it off the heat, leave to cool, then carefully squeeze out the excess water.
- Pureee the leaves in a blender with 75 g of the ricotta.
- Transfer it to a large bowl along with the remaining ricotta, the parmigiano and eggs, and whisk vigorously, until light and airy.
- With a large spoon, fold the flour into the ricotta mixture, adding a little more if it’s too sticky (it needs to be soft and moist).
- When Gnudi mixture is well incorporated and smooth, place in a piping bag with a 1 1/2 - 2 cm hole.
- Pour out semolina flour onto a large baking sheet.
- Pipe out dough into long strips, about 1.5 cm apart.
- Sprinkle the strips with another thick layer of semolina flour, then take a sharp knife and cut into bite size pieces about 2-3 cm in length.
- Coat well with semolina and cover gnudi in the semolina flour, leaving them on the baking sheet.
- Cover with parchment or wax paper and place in the refrigerator overnight.
- Take Gnudi out of fridge and let it to come up to room temperature.
- Place a large pot of salted water on boil.
- Once the water starts to boil take Gnudi and shake excess semolina off.
- Place Gnudi gently in boiling water and cook till they come to the surface.
- While Gnudi are cooking, place a saute pan on the stove top, add butter.
- When the butter begins to melt add in some fresh basil leaves.
- As the butter begins to turn a golden brown zest the lemon in and season well.
- Take off heat.
- Take gnudi out of the boiling water with a slotted spoon.
- Gently toss them in pan with lemon butter sauce.
- Plate Gnudi and sprinkle with some freshly grated pecorino or parmigiano reggiano.
Remember that the prep time includes the resting time in the fridge.
- Prep Time: 8 hours 40 minutes
- Cook Time: 10 minutes