Butternut gnudi

Fairlady
4 servings Prep: 1 hr 20 mins, Cooking: 20 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

250.00 g butternut — cubed
250.00 g semolina
250.00 g ricotta cheese
2.00 eggs — organic
1.00 eggs — yolks only
nutmeg — ground
sea salt and freshly ground black pepper
100.00 g pecorino cheese — grated
75.00 g flour
To serve:
150.00 g butter
fresh sage — or oregano
lemon — juice only
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Method:

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.



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