Ricotta gnudi with pine nuts, currants and oregano
- 09.03.2017
- 1 160
These light, fluffy versions of gnocchi are made with ricotta instead of potato.
Recipe «Ricotta gnudi with pine nuts, currants and oregano» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.
Ingredients:
- 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
Instructions
- 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.
- 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.
- 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.
- Divide gnudi among bowls and spoon over the oregano sauce. Serve with pine nuts and extra parmesan.