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Ricotta gnudi with basil oil (Russell Blaikie)

Ricotta gnudi with basil oil (Russell Blaikie)
4.8 4 ratings
Prep. 20 min
Total 6 h 30 min
4 portions
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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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