Ricotta gnudi with pine nuts, currants and oregano

Cooking Vegetarian Ricotta gnudi with pine nuts, currants and oregano

These light, fluffy versions of gnocchi are made with ricotta instead of potato.

Lables: Vegetarian Fish free Shellfish free Soy free
  1. Mix cheeses, flour, semolina, egg, nutmeg and 1 teaspoon salt together with a fork, then shape into 28 walnut-sized dumplings. Place on a baking tray in a single layer, then chill, uncovered, for at least 1 hour.
  2. Bring a saucepan of salted water to a rapid simmer over medium-high heat. In batches, cook gnudi for 3-4 minutes until they rise to the surface. Remove using a slotted spoon and drain on paper towel.
  3. Melt butter in a frypan over medium- high heat until just starting to brown. Add oregano and sizzle for 20 seconds. Drain currants, then add to the pan and season.
  4. Divide gnudi among bowls and spoon over the oregano sauce. Serve with pine nuts and extra parmesan.

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500g ricotta, well drained
1 cup finely grated parmesan, plus extra to serve
2/3 cup plain flour, sifted
1/3 cup fine semolina
2 eggs, lightly beaten
1/4 tsp ground nutmeg
75g unsalted butter
1/3 cup oregano leaves
1/3 cup currants soaked in 1/3 cup red wine vinegar for 1 hour
1/4 cup pine nuts, toasted

Adv

Autors
Preparation time
2:20
Cooking time
20
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Vegetarian
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