Because you nailed your Gnocchi, let’s perfect the Gnudi run!

Gnocchi comes from the Italian word nocca, meaning “knuckle,” and are small, thick dumplings made from potatoes, plus, principally, flour and eggs, sometimes cheese. Gnudi are named for the Italian word nudi, meaning “naked,” and substitutes ricotta for the potatoes, resulting in a typically lighter, more pillowy dish. Bluntly put, gnudi can be thought of as nude ravioli, as the ingredients are quite like ravioli filling. Now Let's Make Gnudi Toscani!

Gnudi toscani with parmesan cheese, butter and dill _ and a dollop of our tapenade of course* for the olive lovers out there

Ingredients:

350 g Ricotta cheese

300 g Semolina

25 g Parmesan cheese

1 Egg yolk

60g butter

20 g Dill or Sage

2 g Nutmeg

Salt and Pepper to taste

Method: (start this recipe 4 days before serving for Gnudi perfection)

1. Tip the ricotta into a fine sieve, place on top of a bowl and leave to drain for at least 4 hours. (overnight is best)
   

2. Put the drained ricotta into a large bowl, add 2g nutmeg, 25g parmesan cheese, egg yolk and seasoning. Mix well until a uniform mix is formed.
   

3. Spread about 1/3 of semolina on the bottom of a little tray. Using a tablespoon as a measure, spoon and roll little balls with your hands and place on the semolina in the tray. Dust your hand with semolina to avoid sticking.
   

4. Once all the balls have been formed, cover them with the remaining semolina, place in the fridge to dry and chill overnight, or best results, three days. This allows a hard set crust to form around each dumpling.

5. When ready to cook them, place a large pot of salted water on the heat, once simmering, using a spider or a slotted spoon, gently lower the Gnudi into the water, cook for 2-3 minutes, until they float.
   

6. Meanwhile, put the butter and dill in a heated nonstick frying pan and melt until the butter starts foaming, then add the Gnudi and cook until they crisp up. Once the butter reached a light nut colour the Gnudi will be ready to serve.
   

7. Plate them and top with the remaining grated parmesan (and a small dollop of our olive tapenade if you please!

Looing for inspiration - come and see us this weekend at #kawanawatersfarmersmarket #yandinacountrymarket and #noosafarmersmarket, or browse our other blog posts for more delectable news