Meat-free Archives

Grain recipes

Radish-and-grape butter terrine

Bread recipes

Roasted salt-and-vinegar smashed potatoes

5o minutes

Cauliflower recipes

Roast cauliflower in Welsh rarebit

30 minutes

Pasta recipes

Ricotta gnudi

25 minutes

Ricotta gnudi

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes’ chilling time

Cooking Time 25 minutes

Ingredients

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

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

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Ricotta gnudi

Ricotta gnudi

Ingredients

Method