Recipes for Pairing and Sharing

Ingredients

• 1kg ricotta-drained overnight
• 400g wild stinging nettles-washed, blanched in salted water, squeezed and finely chopped (spinach can work as an alternative)
• 50g parmesan-grated
• 2 egg yolks
• Nutmeg-to taste
• Salt and pepper-to taste
• 350g semolina-poured into a baking dish

To serve:

• 100g unsalted butter-diced
• 1 bunch green onions, trimmed and sliced finely
• ½ a lemon for squeezing
• Parmesan for grating

Method

1. Add the ricotta into a bowl and lightly beat to loosen up the curds
2. Next add in the nettles (or spinach) and beat together to incorporate
3. Add in the egg yolks, parmesan, a little nutmeg and some salt and pepper
4. Combine everything gently and roll into small balls, about 15-20g balls, and drop into the semolina rolling it around until it’s been covered all over, let it sit in the semolina for 12-24 hours covered in the fridge
5. When ready to cook put a large pot of salted boiling water on the stove over a high heat and bring to the boil
6. Remove the gnudi from the semolina and drop them into the boiling water, once the water comes back to the boil, turn in down to a simmer and cook the gnudi for 4-5 minutes once they floated
7. To serve melt a little butter the butter in a large frying pan, add the green onions and cook for 2 minutes over a medium heat, carefully lift the gnudi from the water and add them to the butter and green onions, add a squeeze of lemon and gently toss everything together
8. Divide between four warm plates and grate over some fresh parmesan and crack over some black pepper

Pair with a glass of Estate Sauvignon Blanc and congratulate yourself of a job well done.