Serves 2 people (10-12 Gnudis depending on size)
Prep + Cook: 45min
- 250 g fresh ricotta
- 60 g all purpose or '00' flour
- 60 g grated Parmesan cheese
- 2 tbsp Black Truffle & Porcini Paste
- 1 large egg
- 30g unsalted butter
- 1 pinch nutmeg powder
- 1 tsp lemon zest
- black pepper as required
- salt as required
- Drain the ricotta of any liquid and put it in a bowl with 40g of the grated Parmigiano, 1 tbsp of Black Truffle & Porcini Paste, the egg, nutmeg powder, and the flour.
- Grate the lemon zest and a add pinch of salt into the mixture.
- Mix everything carefully with a fork. You can also use your hands but you don’t want to knead this dough. Make sure all the ingredients are well mixed. Cover the bowl with cling film and pop in the fridge for at least 4 hours.
- Bring a pot of water and a pinch of salt to boil.
- Place some baking paper on a tray and sprinkle with semolina flour (or normal flour).
- Use wet hands to form the gnudi balls (use an ice-cream scoop to get consistent gnudi sizes). Pop the gnudis on the tray and roll a little to cover each ball in flour.
- When the water is boiling, drop the gnudis one by one in and cook for 2-4 minutes or until they come to the surface. Remove with a spoon.
- Melt the butter in a skillet or frying pan (if you slice it, it will melt more evenly) whisking frequently. Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma.
- Add 1/2-1 tsp of Black Truffle & Porcini Paste. whisk for 30secs.
- Add the gnudis to the pan with the brown butter and truffle paste swirl around for a minute.
- Serve on a plate with a sprinkling of Parmesan cheese.