Gnudi alla Genovese

Name: Gnudi alla Genovese
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 500 g (1lb 2oz) ricotta; 1 large egg, plus 1 egg yolk; 50 g (2oz) Parmesan or vegetarian hard cheese, grated; 75 g (3oz) plain flour; fresh nutmeg, grated; 150 g (5oz) semolina; 4 tbsp. extra-virgin olive oil, plus extra to drizzle; 25 g (1oz) pinenuts, toasted; 25 g (1oz) Parmesan or vegetarian hard cheese shavings; 1/2 garlic clove, crushed; small bunch basil, leaves torn, stalks discarded

Gnudi are Italian dumplings, similar to gnocchi but made with ricotta instead of potato.

By The GH Kitchen TeamPublished: 08 June 2016

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Cooking Notes: about 10min

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Yields:

Prep Time:

25 mins

Cook Time:

10 mins

Total Time:

35 mins

Ingredients

For the gnudi

500 g (1lb 2oz) ricotta
1 large egg, plus 1 egg yolk
50 g (2oz) Parmesan or vegetarian hard cheese, grated
75 g (3oz) plain flour
fresh nutmeg, grated
150 g (5oz) semolina

For the pesto

4 Tbsp. extra-virgin olive oil, plus extra to drizzle
25 g (1oz) pinenuts, toasted
25 g (1oz) Parmesan or vegetarian hard cheese shavings
1/2 garlic clove, crushed
small bunch basil, leaves torn, stalks discarded

Directions

1. Step 1
  To make the gnudi, in a large bowl mix the ricotta, egg, egg yolk, Parmesan and flour. Add nutmeg and seasoning to taste. Sprinkle half the semolina over a baking tray. With two
  teaspoons or oiled hands, shape mixture into 32 rugby ball shapes, placing them on the semolina tray as you go. Sprinkle over remaining semolina and gently roll gnudi/shake tray to coat evenly in semolina.
2. Step 2
  In a large pan of salted boiling water, cook the gnudi for 5min (do this in two batches if necessary). They will float before this but need to be cooked through. With a slotted spoon, carefully lift on to a clean baking sheet in a single layer (drain and reserve pan). Set aside for 2min to steam dry and firm up slightly.
3. Step 3
  Return gnudi to empty pan and gently fold through olive oil, pinenuts, Parmesan, garlic and most of the basil. Divide among four warm plates. Drizzle over extra oil and scatter over remaining basil. Serve.
  
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Per Serving:

Calories: 588
Fibre: 2 g
Total carbs: 45 g
Sugars: 3 g
Total fat: 35 g
Saturated fat: 13 g
Protein: 24 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time