Ingredients

Method

• 450 g Woolworths ricotta
• 70 g Parmesan
• 1 free-range egg
• sea salt and freshly ground black pepper, to taste
• fresh nutmeg, grated, to taste
• 90 g flour
For the almond, sage and sultana burnt butter:
• 150 g butter
• 100 g almonds, roughly chopped
• 4 sage sprigs
• 100 g sultanas
• ½ lemon, juiced

Method

Ingredients

1. Combine the ricotta and Parmesan in a large bowl. Add the egg and season, then grate in a little nutmeg and mix until well combined. Add the flour and mix gently until a soft dough forms, taking care not to overmix.

2. Working on a lightly floured surface, shape the mixture into a large sausage shape, then cut into equally sized pieces. Place on a floured tray and chill for at least 30 minutes to firm.

3. Bring a large saucepan of salted water to a gentle boil. Carefully drop the gnudi into the water and cook for 3–4 minutes, or until they float to the surface. Remove using a slotted spoon and drain well.

4. Transfer the gnudi to plates and spoon over the warm almond, sage and sultana burnt butter. Serve immediately.

5. To make the burnt butter, melt the butter in a large pan over a medium heat until it begins to foam and turn golden brown.

6. Add the almonds and toast until golden, then add the sage and fry until crisp.

7. Remove from the heat, then stir in the sultanas and allow to plump slightly, then add the lemon juice.

Find more risotto recipes here

Photographer: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Jones