Gnudi with fried sage, hazelnuts and jerusalem artichoke crisps
- March 2019
- Serves 4 as a starter
- Hands-on time 30 min, oven time 35-45 min, plus 2 hours draining and overnight chilling
You’ve heard of gnocchi but have you ever tried gnudi? They are little dumplings made with ricotta. In this recipe the pillowy dumplings contrast with crunchy nuts, crackling sage and jerusalem artichoke crisps.
They are a great make-ahead vegetarian starter that you can prepare the day before.
- Vegetarian recipes
- 39.8g (18g saturated)
- 15.9g (3.3g sugars)
- 250g ricotta
- 50g blanched hazelnuts
- 350g jerusalem artichokes
- 1 garlic clove, unpeeled
- Olive oil for drizzling and frying
- 50g vegetarian parmesan-style cheese, grated, plus extra to serve
- Freshly grated nutmeg
- 250g fine semolina for dusting
- Handful fresh sage leaves
- 75g butter
You’ll also need…
- Clean J-cloth or piece of muslin
- Spoon the ricotta into a fine sieve lined with a clean J-cloth or clean piece of muslin set over a mixing bowl, then leave for 2 hours to drain off the excess water.
- Meanwhile, heat the oven to 200°C/180°C fan/gas 6. Put the hazelnuts on a baking tray and roast for 5 minutes until just golden. Transfer to a pestle and mortar, lightly crush (or put in a jug and bash with the end of a rolling pin), then set aside – see Make Ahead.
- Peel and roughly chop 300g of the artichokes, put on a baking tray with the garlic, then toss with a drizzle of oil and seasoning. Roast for 35-45 minutes, depending on size, until softened and golden. Remove from the oven and set aside to cool.
- Put the drained ricotta and cooled roast artichokes in a large bowl, then squeeze the roast garlic out of its skin into the bowl (discard skin). Add the grated cheese and nutmeg, mash until smooth, then taste and season with more nutmeg, salt and black pepper (if needed).
- Spread half the semolina over a large baking tray. Shape the artichoke and ricotta mixture into 16 balls (see tip), put on the semolina-lined tray, then carefully roll until fully coated, sprinkling over extra semolina to cover any gaps. Cover, then chill the gnudi overnight – they need to rest so they hold their shape when cooked (see Make Ahead).
- Slice the remaining artichoke(s) very thinly (use a mandoline if you have one). Heat 2cm oil in a small heavy-based pan. When hot, add the artichoke slices and fry until golden and crisp (3-4 minutes). Use a slotted spoon to transfer to a plate lined with kitchen paper, then sprinkle with salt. Add the sage leaves to the hot oil and fry for 1-2 minutes, then remove with the slotted spoon and drain alongside the artichoke crisps (see Make Ahead).
- Melt the butter in a large non-stick frying pan over a medium heat. Bring a large pan of salted water to the boil. Gently lower half the gnudi into the boiling water using a slotted spoon and cook for 3 minutes or until they float to the surface. Remove with the slotted spoon, drain any excess water, then add to the frying pan. Repeat with the remaining gnudi. Carefully shake the pan to coat the gnudi in the melted butter. Serve topped with the artichoke crisps, roast hazelnuts, sage leaves, extra grated cheese and lots of black pepper.
Prepare the gnudi up to the end of step 5 the day before, cover and keep in the fridge. Roast and crush the nuts (step 2), make the artichoke crisps and fry the sage (step 6) and keep in separate airtight containers for up to 24 hours.
Wet your hands with a little water before shaping the gnudi (step 5) to stop the dumplings from sticking to them.
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