Ricotta gnudi with basil oil (Russell Blaikie)

Ricotta gnudi with basil oil (Russell Blaikie)

4.4 5 ratings

Prep. 20 min

Total 6 h 30 min

4 portions

Ingredients

fresh ricotta cheese
500 g

Basil oil

fresh basil leaves only
70 g
boiling water to blanch
ice cold water
grapeseed oil
125 g

Gnudi

Parmesan cheese cut into pieces (3 cm)
50 g
nutmeg
1 pinch
sea salt to season
1 pinch
ground black pepper to season
1 pinch
plain flour
500 g
water
1000 g
extra virgin olive oil plus extra to grease
2 tsp
unsalted butter
2 tbsp

Serving

cherry tomatoes mixed, cut into halves
300 g
sea salt to season
ground black pepper to season
fresh basil leaves only, to serve

Difficulty

medium

Nutrition per 1 portion

Sodium 426.7 mg

Protein 28.3 g

Calories 4334.1 kJ / 1031.9 kcal

Fat 66.8 g

Fibre 4.4 g

Saturated Fat 24.3 g

Carbohydrates 78.6 g

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