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.

Ricotta gnudi with pine nuts, currants and oregano
Ricotta gnudi with pine nuts, currants and oregano
0 Likes
Prep Time:
140 minutes
Cook Time:
20 minutes
Total Time:
160 minutes
Light, fluffy ricotta gnocchi.
Ingredients:
  • 55g semolina
  • 500g ricotta, well drained
  • 80g parmesan
  • 100g plain flour
  • 2 eggs, lightly beaten
  • 0.63 gm ground nutmeg
  • 75g unsalted butter
  • 82.50 ml oregano leaves
  • 50g currants
  • 40g pine nut
Instructions:
  • Combine cheeses, flour, semolina, egg, nutmeg, and 1 teaspoon salt using a fork until well mixed. Shape mixture into 28 walnut-sized dumplings and place them in a single layer on a baking tray. Chill uncovered for at least 1 hour.
  • Heat salted water in a saucepan over medium-high heat until simmering. Cook gnudi in batches for 3-4 minutes until they float to the surface. Remove with a slotted spoon and drain on paper towel.
  • Heat butter in a pan until it starts to brown. Stir in oregano and cook for 20 seconds. Drain currants, then add to the pan and season to taste.
  • Portion the gnudi into individual bowls and drizzle with the fragrant oregano sauce. Garnish with pine nuts and a sprinkle of extra parmesan for added flavor.

Similar Recipes