FAVOURITES
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Caple's Brand Ambassador
1kg High quality ricotta
1 Leek, shredded
100g Parmesan, finely grated
1 lemon, zest and juice
30g Sage, finely sliced
Sea salt and freshly ground black pepper
Fine semolina, for dusting
Cider vinegar, splash of
Virgin rapeseed oil, splash of
Parmesan to serve
Recipe
Mix together the ricotta, parmesan, lemon zest and sage until combined and season with sea salt and black pepper.
Roll into 3cm balls and place on a tray with fine semolina to coat the gnudi. Leave in the fridge for at least 7 hours or overnight without covering.
Shake and turn the cooled balls in the tray as often as you can.
Bring a large pan of water to the boil with a splash of cider vinegar and rapeseed oil. Shake any excess semolina off the gnudi and cook half the batch for 3 minutes. Scoop them out of the boiling water and set aside while you repeat with the 2nd batch of gnudi.
The gnudi can be served simply with a splash of rapeseed oil, some parmesan shavings, a squeeze of lemon, sea salt and black pepper to taste.
