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Spinach & Ricotta Gnudi with Brown Butter, Crispy Sage, Rocket and Sun-dried Tomatoes

Course: Starter
Cuisine: Italian
Serves: 2 People

Ingredients

Makes: 8 gnudi (4 per person)

For the Spinach & Ricotta Gnudi

  • 170 g Ricotta
  • 200 g Baby spinach
  • 1 Egg yolk
  • 40 g Parmesan finely grated
  • 30 g '00' flour plus extra for shaping
  • 1 pinch Ground Nutmeg freshly grated
  • Sea salt to taste
  • Cracked black pepper to taste

For the Brown Butter & Sage

  • 45 g Butter
  • 3 g Sage leaves approximately 8 leaves
  • 15 g Hazelnuts toasted and roughly chopped
  • ½ Lemon zest and juice
  • 15 g Parmesan finely grated

For the Rocket Salad

  • 25 g Rocket
  • 40 g Sundried tomatoes drained and thinly sliced
  • 1 tbsp Extra virgin olive oil
  • ½ Lemon juice
  • Sea salt to taste
  • Cracked black pepper to taste

Method

For the Gnudi

  • Place the Ricotta in a fine sieve and allow it to drain while preparing the Spinach.
  • Heat a dry pan over medium heat and add the Baby spinach with a small pinch of Sea salt. Cook until completely wilted.
  • Transfer the Spinach to a sieve and leave until cool enough to handle. Squeeze out as much moisture as possible using a clean tea towel or kitchen paper, then chop finely.
  • Combine the Ricotta, Spinach, Egg yolk, Parmesan, '00' flour and Nutmeg in a bowl.
  • Season with Sea salt and Cracked black pepper and mix until evenly combined. The mixture should be soft but hold its shape.
  • Lightly dust a tray with '00' flour.
  • Divide the mixture into 8 equal portions and gently shape into small ovals using lightly floured hands or two spoons.

To Cook the Gnudi

  • Bring a large pan of salted water to a gentle simmer.
  • Carefully lower in the Gnudi, cooking in batches if necessary.
  • Once they float to the surface, cook for a further 1 minute.
  • Remove with a slotted spoon and drain briefly.

For the Brown Butter & Sage

  • Melt the Butter in a pan over medium heat.
  • Add the Sage leaves and cook until the Butter is golden brown and smells nutty.
  • Add the cooked Gnudi and gently baste with the Brown butter for 1 minute.
  • Stir through the Lemon zest and a squeeze of Lemon juice.

For the Rocket Salad

  • Combine the Rocket and Sun-dried tomatoes in a bowl.
  • Dress with the Extra virgin olive oil and the remaining Lemon juice.
  • Season lightly with Sea salt and Cracked black pepper and toss gently.

To Serve

  • Divide the Rocket salad between two plates.
  • Arrange 4 Gnudi on each plate.
  • Spoon over the Brown butter and crispy Sage.
  • Finish with the toasted Hazelnuts and grated Parmesan.