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)
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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