Basil Gnudi

These delicious little ricotta dumplings are an italian classic. They are light and creamy, easy to make and taste best when served simple with butter, lemon and pecorino. The perfect dish to impress your friends at dinner party!

Ingredients -serves 4

250g ricotta cheese

1 bunch of basil

2 eggs

70g grated parmesan cheese

50g flour

25g semolina

peel & juice of 1 lemon

50g butter

30g grated Pecorino

salt and pepper

Method

Wrap up the fresh ricotta cheese in a kitchen towel and drain carefully. Wash basil.

Heat some water in a pan and dip in the basil to blanch. Let cool, remove leaves from the twigs and drain.

Blend basil leaves until smooth. Mix flour and semolina in a bowl. Stir in ricotta cheese, eggs and basil puree. Add grated parmesan cheese and mix well until the texture gets smooth. Cover and let rest for 30 minutes.

On a flour-dusted surface divide dove into halves and form into sausages about 2 cm thick. Cut into 1-2 cm lengths. Place gnudi on a flour-dusted cutting board.

Cook the gnudi in a large pan of boiling salted water for about 2 minutes - they are ready when they come to the surface. Remove with a skimmer and drain.

Heat up the butter in a pan until frothy. Serve gnudi with fresh lemon juice and peel, butter and grated pecorino cheese.