Ricotta and Silverbeet Gnudi

Laura Sharrad

Ingredients:

1 bunch silverbeet
¾ cup breadcrumbs
½ cup grated parmigiano cheese
2 eggs
300g firm ricotta
Fresh grated nutmeg
2 tbsp plain flour, plus more for dustin
200g unsalted butter
Black pepper
Sea salt flakes
Nutmeg, to grate on top

Method:

Remove the silverbeet stems & blanch the leaves for 30 seconds. Strain & chill – then squeeze out any excess moisture.
Place the ricotta, breadcrumbs, cheese, silverbeet, eggs, nutmeg & flour into a food processor and blitz to combine
Roll tablespoons worth of mixture into flour to dust.
Cook the Gnudi in boiling salted water until they float. In the meantime begin to melt the butter and brown.
Serve with black pepper and extra nutmeg grated on top

Our friends at Wine Selectors suggest pairing this dish with a Pinot Grigio.

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