Use ricotta and flour to create Colin’s newest pasta, a pillowy soft ricotta gnudi. Pronounced ‘nudie’, this gnocchi-like pasta is light, airy and perfect for absorbing flavour. Paired with a brown butter and sage sauce, once you taste these, there’s no going back.
Ingredients
Method
In a bowl, combine the drained ricotta, pasta flour, egg yolks, parmesan, zest and nutmeg. Season.
Place semolina flour in a baking dish. Roll heaped teaspoons of mixture into balls and pop in the semolina flour. Cover dish with baking paper and refrigerate overnight.
Bring a large saucepan of salted water to the boil. Reduce heat so the water is at a gentle simmer. Carefully add half the gnudi. Cook for 5 minutes or until the gnudi float to the surface. Use a slotted spoon to scoop out the gnudi and transfer to a baking tray lined with baking paper. Repeat with remaining gnudi.
For brown butter, heat butter in a large frying pan on medium heat until foaming. Add sage leaves and pine nuts. Shake the pan until the sage leaves are crisp and the pine nuts are toasted. Add kale and gnudi. Cook for 1–2 minutes to heat through. Add juice and zest. Serve with extra parmesan.
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