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:
10 sage leaves
- For the gnudi, mix all the ingredients in a large bowl and set aside for five minutes.
- 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.
- 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.
- 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.
- 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.
859kcals, 72.9g (39.6g saturated), 22.7g carbs (1.7g sugars), 31.7g protein, 1g fibre, 1.044g sodium