Ricotta Gnudi With Buttery Peas
This recipe will make it look like you have spent the day cooking but really, you could pretty much make it in the ad breaks of your favorite soap opera. I have used mushy, buttery peas to accompany the gnudi, but ricotta is such a great vehicle for other flavors that you could use just about any pasta sauce.
- 12 1/2 ounces fresh ricotta
- 1 ounce grated hard cheese, such as Parmesan or similar grana-style cheese
- 1 egg yolk
- 1/4 teaspoon freshly grated nutmeg
- 8 ounces fine semolina, plus extra for dusting
- 3 1/2 ounces salted butter
- 12 sage leaves
- 1 pound 2 ounces frozen peas
- 2 tablespoons pure cream (35% fat)
- 1 tablespoon lemon juice
To make the gnudi, mix the ricotta, grated cheese, egg yolk, and nutmeg in a medium-sized bowl. Tip the semolina into a shallow baking dish and dust a plate with a little extra semolina. Working quickly with damp hands, roll a tablespoon of the ricotta mixture in your hands to form a rough ball. Roll it in the semolina and then form into a smooth ball, about the size of a golf ball. Place on the plate and continue until all of the ricotta mixture is used – you should end up with about 12 dumplings. Cover the gnudi with plastic wrap and place in the fridge for an hour to firm up.
Melt the butter with the sage leaves in a heavy-based frying pan over medium heat. Remove from the heat just as the butter is starting to brown.
Bring a large saucepan of salted water to a boil and add the frozen peas. Simmer for 5 minutes until tender. Remove the peas with a slotted spoon and transfer to a food processor with the cream and lemon juice. Process until almost smooth. Add to the melted butter and stir to combine. Pour into a serving dish and set aside.
Bring the water to the boil again, then reduce to a simmer. Working in 2 or 3 batches, add the gnudi and cook for about 3 minutes, or until they float to the top. Remove with a slotted spoon, drain well and serve on top of the warmed buttery peas.
Recipe excerpted with permission from Milk. Made. by Nick Haddow, published by Hardie Grant Books, September 2016. Photography credit: Alan Benson.