Silverbeet and Ricotta Gnudi
I recently bought yet another cookbook, Top 100 taste.com.au The Thrifty Pantry. It is fabulous, everything I have tried from it is delicious and these gnudi are amazing.
My husband grows silverbeet in our garden, so I was looking at different ways I could cook it, when I came across this gnudi recipe. Gnudi are featherlight clouds of fluffy fresh ricotta, they are so quick and easy to make and make a great midweek meal.
I love the flavour of this dish, it's so simple yet perfect for me. One day I'll try the gnudi with a tomato based sauce, will let you know if I like it.
This is a simple dish, but for me absolutely delicious, something I will be making for years to come.
My husband grows silverbeet in our garden, so I was looking at different ways I could cook it, when I came across this gnudi recipe. Gnudi are featherlight clouds of fluffy fresh ricotta, they are so quick and easy to make and make a great midweek meal.
I love the flavour of this dish, it's so simple yet perfect for me. One day I'll try the gnudi with a tomato based sauce, will let you know if I like it.
This is a simple dish, but for me absolutely delicious, something I will be making for years to come.
Recipe
Recipe adapted from the cookbook Top 100 taste.com.au The Thrifty Pantry
Serves 4
1/2 bunch silverbeet
500g fresh ricotta
100g (2/3 cup) plain flour, plus extra for dusting
Pinch of salt
Pinch of nutmeg
40g (1/2 cup) finely grated parmesan
100g butter, chopped
3 garlic cloves, crushed
3 teaspoons fresh thyme leaves
1 tablespoon lemon juice
Serves 4
1/2 bunch silverbeet
500g fresh ricotta
100g (2/3 cup) plain flour, plus extra for dusting
Pinch of salt
Pinch of nutmeg
40g (1/2 cup) finely grated parmesan
100g butter, chopped
3 garlic cloves, crushed
3 teaspoons fresh thyme leaves
1 tablespoon lemon juice
Line a baking tray with baking paper. Remove silverbeet leaves from stalks. Roughly shred leaves. Finely chop stalks. Set aside.
Combine ricotta, flour, salt, nutmeg and 1/2 of the parmesan in a large bowl until a soft dough forms. Divide dough into quarters. On a lightly floured bench, roll each quarter into a 34cm long log. Cut logs into 2cm lengths.
Cook gnudi, in batches, in a large saucepan of boiling, salted water, for 2 minutes or until tender and gnudi float to the top. Using a slotted spoon, transfer gnudi to prepared tray.
Meanwhile, melt butter with garlic and thyme in a large frying pan over medium heat. Cook for 3 to 4 minutes or until mixture foams and turns light brown. Add silverbeet stalks and leaves. Stir until leaves are just wilted. Remove from heat. Add gnudi and lemon juice. Gently toss to coat. Serve, topped with remaining parmesan.
Combine ricotta, flour, salt, nutmeg and 1/2 of the parmesan in a large bowl until a soft dough forms. Divide dough into quarters. On a lightly floured bench, roll each quarter into a 34cm long log. Cut logs into 2cm lengths.
Cook gnudi, in batches, in a large saucepan of boiling, salted water, for 2 minutes or until tender and gnudi float to the top. Using a slotted spoon, transfer gnudi to prepared tray.
Meanwhile, melt butter with garlic and thyme in a large frying pan over medium heat. Cook for 3 to 4 minutes or until mixture foams and turns light brown. Add silverbeet stalks and leaves. Stir until leaves are just wilted. Remove from heat. Add gnudi and lemon juice. Gently toss to coat. Serve, topped with remaining parmesan.
Enjoy!
