Paneer gnudi with saag
- May 2018
- Serves 4-6
- Hands-on time 1 hour 30 min, plus overnight chilling
”This dish is a love letter to the Punjabi farmers who were flown in to work in the Italian dairy industry when the Italians struggled to recruit native workers. It combines homemade Indian cheese with parmesan to make meltingly light gnudi” – Ravinder Bhoga
If you consider yourself a gnudi fanatic, why don’t try our ricotta gnudi with asparagus and crumbs?
- Vegetarian recipes
- 39.5g (19.1g saturated)
- 41.7g (16.4g sugars)
You need to start this recipe a day in advance. Keep the gnudi covered in the fridge for 24 hours. Make the saag and cavolo nero bases 2 hours ahead, then warm and finish the recipe.
Rate & review