Ottolenghi's Gnudi

We've clarified Ottolenghi's recipe and fixed some things that didn't work. They're a bit of a fuss to make, but not hard.

Sauteed Gnudi with Fried Lemon Zest

250 g Ricotta Cheese
30 g Pine Nuts, toasted
2 Eggs, plus 1 extra Egg white
½ tsp finely grated Nutmeg
¼ tsp Baking Powder
50 g Parmesan, finely grated

50 g fine Semolina

½ tsp Salt
¼ tsp White Pepper

Two dishes with more Semolina for forming

40 g unsalted butter
1½ tbsp olive oil
3 large cloves garlic, thinly sliced
Zest of 1 whole Lemon, cut into thin match sticks
1 tsp Lemon Juice
½ tsp Aleppo chili flakes

Drain the Ricotta in cheesecloth over night; you should end up with about 180 g of cheese.

Blitz the Pine Nuts until finely ground but don't turn it into nut butter.

Combine Ricotta, Nuts, Eggs, Nutmeg, Baking Powder, Parmesan, 50 g Semolina, Salt and Pepper; mix well and chill at least an hour.

Use a #70 disher to scoop out rough balls (smaller than a golf ball) and drop into bowl with Semolina;

the dough will be quite soft.

Gently shape into balls, trying to keep the Semolina on the outside; place on another Semolina-coated dish.

Chill at least another hour.

Bring Oil to 350F and fry Garlic slices until golden and crisp; drain on paper towel.

Repeat with Lemon Zest strips.

Melt the Butter in the remaining Oil and add the Lemon Juice.

Frying the garlic slices

Fried garlic slices

Fried lemon zest

Bring water to a very gentle simmer.

Boil Gnudi balls until the rise to the surface, then for another 3 minutes more;

they are fragile so be gentle.

Remove with slotted spoon, dab on towel to remove water from spoon, and place balls on serving dish.

Plate, drizzle with Butter/Oil, garnish with Garlic and Lemon, sprinkle with Aleppo flakes.

If you chill the cooked Gnudi, they will have enough structure that you can gently saute; 

this gives an attractive brown and slight crisp crust. Garnish as above.

Gnudi with garlic and lemon, served with our friends' roasted lamb