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Ricotta gnudi with brown butter and silverbeet
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Delicious homemade ricotta dumplings with irresistible brown butter sauce.
Ingredients:
  • 1/2 bunch silverbeet
  • 500g fresh ricotta
  • 165.00 ml plain flour, plus extra for dusting
  • Pinch of salt
  • Pinch of nutmeg
  • 125.00 ml finely grated parmesan or vegetarian hard cheese
  • 100g butter, chopped
  • 3 garlic cloves, crushed
  • 3 tsp fresh thyme leaves
  • 21.00 gm lemon juice
Instructions:
  • Prepare a baking tray with baking paper. Separate silverbeet leaves from stalks. Tear leaves into pieces and finely dice the stalks. Keep aside.
  • In a large bowl, mix ricotta, flour, salt, nutmeg, and half of the parmesan until a soft dough forms. Divide the dough into quarters and shape each quarter into a 34cm long log. Cut the logs into 2cm lengths on a lightly floured surface.
  • Boil gnudi in batches in a large pot of salted water for 2 minutes until tender and they rise to the surface. Using a slotted spoon, transfer the cooked gnudi to a prepared tray.
  • In a large frying pan over medium heat, melt butter with garlic and thyme until foamy and light brown, about 3 to 4 minutes. Add silverbeet stalks and leaves, stir until leaves wilt slightly. Remove from heat, toss in gnudi and lemon juice. Serve, sprinkled with remaining parmesan.

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