Ricotta gnudi with sage butter

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Ricotta gnudi with sage butter

Serves 2


250g ricotta
80g Parmesan, grated, plus extra to serve

Zest of 1 lemon
Handful of fresh basil, parsley or spinach, chopped
1 egg yolk
40g panko breadcrumbs
Salt and black pepper
Vegetable or sunflower oil, for frying


For the sage butter:

100g butter
10 sage leaves


  1. For the gnudi, mix all the ingredients in a large bowl and set aside for five minutes.
  2. Check the texture of the mixture — it should be malleable but not too dense. If it seems too wet, add 2-3 extra tablespoons of breadcrumbs. Use a tablespoon to scoop the mixture, using your hands to roll each portion into a rough ball.
  3. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Heat one tablespoon of oil in a large pan over a medium heat. Working in batches so as not to overcrowd the pan, cook the gnudi for 3-4 minutes until golden brown. Transfer to a tray and bake for 8-10 minutes.
  4. Melt the butter in a separate small pan over a medium-low heat. Add the sage leaves and let them sizzle until crisp. Transfer to a plate lined with kitchen paper. Once the butter has turned a nutty brown, remove from the heat.
  5. Divide the gnudi between warmed plates and drizzle over the browned butter. Top with the crispy sage, some shaved Parmesan and black pepper, and serve with a salad.

Per serving

859kcals, 72.9g (39.6g saturated), 22.7g carbs (1.7g sugars), 31.7g protein, 1g fibre, 1.044g sodium