Gnudi with chopped burrata, sage butter and Parmesan

PT30M

PT1H

First published in 2022
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Ingredients

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1

In a large lidded pan, combine the spinach with a small splash of water over a low heat. Put the lid on and gently wilt. Drain and cool down under cold running water 

2

In a large mixing bowl combine the ricotta, beaten eggs and the 00 flour. Squeeze the cooked spinach to remove any excess water and chop finely. Add the chopped spinach and grated Parmesan and mix well until you have a firm mixture. Season with salt and pepper

3

Take a tablespoon of the mixture and roll in around in your hands to form a small ball of the gnudi mixture. Repeat until all the mix is used up 

4

Coat a baking tray with the semolina flour and place the gnudi on top, shaking the tray to coat them. This will give them a sort of shell and prevent them from breaking up. Once you have made all the gnudi balls, place them uncovered in the fridge for 1 hour

  • 150g of fine semolina
5

In a large frying pan, add the butter and cook on a medium heat until the butter starts to foam. Add the sage and cook until the sage goes crispy, then remove it and drain on kitchen paper. Keep the butter in the pan until it turns a nutty brown then set aside in a bowl, leaving the pan to one side too (don’t wash it)

6

In a pot of simmering salted water, carefully add the gnudi and cook until they rise to the to. Wait another 20 seconds, then remove with a slotted spoon and place them in the pan that you browned the butter in. Leave the cooking water in the pan

7

Add a tablespoon of the brown butter and a couple of tablespoons of the cooking water to the frying pan. Shake the pan to coat the gnudi, then serve in warmed pasta bowls. Divide the chopped burrata between the bowls and finish off with the crispy sage leaves, browned butter, some black pepper and grated Parmesan cheese

First published in 2022
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