The Reluctant Vegetarian’s Spinach, Sage & Ricotta Crispy Fried Gnudi
This is a great substantial vegetarian meal, packed full of flavour and easily made meaty if serving up dinner for both vegetarians and carnivores. The ricotta makes these much lighter than your average gnocchi or dumpling; fry to turn crispy or smother in a rich homemade tomato sauce to keep delicious and simple. Use good ingredients and you can’t go wrong.
Preparation Time – 10 minutes
Cooking Time – 15/20 minutes
1 Bulb of fennel – Finely sliced
1 Cup of ricotta
1 Cup of finely grated Parmesan
1 Cup of plain flour / 00 flour works well
1 Cup of spinach – Frozen spinach works well, defrost and squeeze dry
4 Egg yolks -Whisked
Half a nutmeg- Finely grated
Zest of half a lemon
1 Tablespoon of parsley – Finely chopped
Bunch of sage – Half finely chopped / Half leaves left whole
Sprinkle of rock salt
Sprinkle of white pepper
Knob of butter
1 Cup of frozen peas
Finely slice the fennel lengthways and drizzle with oil, roast on 190 for 10/12 minutes until golden.
Bring a large pan of salted water to the boil and then start to prepare the gnudi.
Combine the ricotta, Parmesan and flour in a bowl. If your using frozen spinach drain the liquid by putting the spinach in a sieve and applying pressure. Add the spinach, followed by the whisked egg yolk followed by nutmeg, lemon zest, chopped parsley and sage and season with salt and pepper. Use a fork to help thoroughly mix.
Roll a large teaspoon full of mixture into a ball and repeat until until it’s all gone. Add around 6/7 balls to the boiling water at a time, after about a minute or so they should float to the top, when they do remove and allow to dry.
In a seperate pan melt a small knob of butter along with a glug of rapeseed oil and heat on high, add the cooked gnudi and a handful of sage leaves, fry until crispy and golden, turn every few minutes. Once all balls have been fried add in your cup of frozen peas and season with a small sprinkle of salt, cook on a high heat for a couple of minutes until heated through.
Serve the roasted fennel, fried spinach Gnudi and peas in a large serving dish and let everyone help themselves.Tagged in: Gnudi, ricotta, sage, spinach
Recent Posts on Dish of the Day
- The reluctant vegetarian: Super-Sized Fake Chicken Chilli Taco
- The Reluctant Vegetarian: Garlic Fried Samphire, Courgette & Chilli Lumaconi
- The Reluctant Vegetarian's Leek Fritter Stack with Colston Bassett
- The Reluctant Vegetarian's Juicy Ripe Nectarine & Dolcelatte Salad
- Dish of the Day: The Reluctant Vegetarian's Minted Jersey Royals & BBQ'd Red Pepper Frittata
Latest from Independent journalists on Twitter