Butternut gnudi

Recipe from: 10/1/2007 12:00:00 AM

Ingredients 13
Servings 1
Minutes 80 mins


Serving Change
  • 250
    cubed organic butternut
  • 250
  • 250
    ricotta, drained well
  • 2
    organic eggs
  • 1
    organic egg yolk
  • a genorous pinch of nutmeg
  • sea salt flakes and freshly ground black pepper
  • 100
    organic pecorino, finely grated
  • 75
  • To serve:
  • 150
  • handful fresh sage or oregano leaves
  • juice of half a lemon (optional)


80 mins
1. Steam the butternut until tender, then set aside.
2. Spread out the semolina on a large flat tray and have another tray ready for the completed gnudi.
3. In a large bowl, beat the ricotta with a fork, and stir in the whole eggs one by one, then stir in the yolk.
4. Press the butternut through a potato ricer (or a sieve) and stir that in too.
5. Add the nutmeg, season well and stir in the pecorino and the flour.
6. Cover the bowl with cling film and leave in the fridge for at least an hour.
7. Spoon the gnudi mixture into a piping bag with a standard round nozzle and pipe an 8cm-long tube onto the semolina. Using a knife, slice off 2-2½ cm sections, lightly form them into rounds, toss them lightly in some semolina to help them hold their shape and set aside on the second baking sheet. (Remember, the smaller the better because they swell on cooking and if they?re smaller there is more surface area to carry any sauce.)
8. Cook the gnudi in batches for 3 minutes or until they rise to the surface.
9. Remove with a slotted spoon and place in a baking dish. Dot with butter and keep warm in an oven set to 50°C.
10. Once all the gnudi are cooked, heat the butter in a large saucepan over a medium-high heat. Add the sage leaves. Cook until the white solids turn a nut brown colour, and the herb leaves are starting to become crispy. Add the lemon juice, then add the gnudi and toss well to warm through. Serve immediately.

Read more on: steam  |  deep-fry


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