Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Gnudi Bianchi

by Rose Gray, Ruth Rogers from River Cafe Cook Book Easy

A step by step recipe for gnudi bianchi from the River Cafe Cook Book. The ricotta gnudi is flavoured with fresh nutmeg, Parmesan cheese and sage leaves.

From the book

Rose Gray, Ruth Rogers

Introduction

‘Gnudi’ are just balls of ricotta rolled in semolina flour, which sticks to the surface to form a fine coat.

Read more Read less

Ingredients

500g ricotta
100g Parmesan
½ nutmeg
500g semolina flour
100g unsalted butter
3 tbsp sage leaves

Method

Gnudi need to be made 24 hours before cooking.

Grate the Parmesan and nutmeg. Beat the ricotta with a fork, season and stir in the Parmesan and nutmeg.

Dust a flat tray generously with semolina flour. Roll the paste into short 8cm thick rolls in the semolina, then cut into 2.5cm pieces. Gently form the pieces into balls, coating well with the semolina, and place in the tray.

When all the gnudi are made, add more semolina in the tray so that the gnudi are slightly submerged. Leave for 24 hours in the fridge.

Just before serving put half the butter in a warm serving dish. Fry the sage leaves in the remaining butter.

Cook the gnudi in boiling salted water for 3 minutes or until they rise to the surface. Remove with a slotted spoon to the serving dish.

Serve with the sage and extra Parmesan.

[ratemypost]

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week