adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Basil gnudi with roast tomato and pumpkin
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious vegetarian dish for easy weeknight dinners.
Ingredients:
  • 500g fresh ricotta
  • 40g (1/2 cup) pecorino, (or vegetarian hard cheese) finely grated
  • 75g (1/2 cup) plain flour
  • 50g (1/4 cup) fine semolina
  • 1 egg, lightly whisked
  • 125.00 ml fresh basil leaves, firmly packed, finely chopped
  • 1.80 gm sea salt
  • 400g pumpkin, peeled, cut into 2cm pieces
  • 27.30 gm extra virgin olive oil
  • 200g cherry tomatoes, halved
  • 60g butter, chopped
  • 15.90 gm lemon juice
  • Finely grated pecorino, (or vegetarian hard cheese) extra, to serve
  • Fried basil leaves, to serve
Instructions:
  • 1. Preheat the oven to 200C/180C fan forced and line 2 baking trays with baking paper. 2. In a bowl, combine ricotta, cheese, flour, semolina, egg, fresh basil, and salt until mixed. 3. Divide the mixture into 3 portions. 4. Take one portion and place it on a lightly floured surface, knead gently until smooth. 5. Roll out the mixture into a 50cm-long log, then cut it into 2cm pieces. 6. Place the cut pieces on one of the prepared trays and repeat the process with the remaining portions. 7. Chill in the fridge for 15 minutes before baking.
  • Spread a layer of pumpkin over half of the second tray, drizzle with 3 tsp of oil, and season. Roast for 10 minutes. Then, place tomato halves cut side up on the other half of the tray, drizzle with the remaining oil, season, and roast for another 10 minutes until tender.
  • Bring a pot of salted water to a boil. Lower the heat to medium-low. In a skillet over medium heat, melt butter for 2 minutes until the bubbles subside. Remove from heat and add lemon juice, swirling until golden brown.
  • In boiling water, cook gnudi in 3 batches for 2 minutes until they float to the surface. Using a slotted spoon, place them in a butter mixture. Add pumpkin and tomato, stir well. Plate the gnudi, then top with butter mixture, cheese, and fried basil.

Similar Recipes