The Stinky Chef: Wild Garlic and Ricotta Gnudi
During these strange and uncertain times, we’re all in need of a pick-me-up. And what better than something to feed the body as well as the soul. In a new series, James Gingell from The Stinky Chef deli in Rawtenstall, Lancashire shares a series of delicious recipes.
Gingell says: “Gnudi is of Tuscan dialect meaning naked. It’s also known as malfatti, a naked ravioli without the pasta that resembles a dumpling-like gnocchi. However, the properties differ to that of gnocchi as they are delicate and light, almost melt-in-the-mouth, not floury, heavy or starchy.”
Wild Garlic and Ricotta Gnudi
Serves 4 people (makes 40 x 20g dumplings)
250g ricotta cheese (drained through a cloth)
400g wild garlic leaves
1 medium-sized onion (peeled and finely diced)
100g + 30g unsalted butter
4 egg yolks
100g + 20g parmesan cheese (freshly grated)
Salt & pepper
Drain the ricotta in a cloth.
Finely dice the onion and add to a pan with 30g melted butter and cook without colour before adding the chopped wild garlic. Season with salt and pepper and allow to cool.
Place in the mixing bowl with the ricotta, then add the egg yolks, 100g freshly grated parmesan cheese and mix. Taste and adjust seasoning accordingly.
Now, with wet hands, roll the mixture into balls the size of walnuts and roll in flour on a tray. Repeat until all the mixture has been rolled.
Gently add the dumplings to a pan of salted boiling water in batches, removing carefully with a slotted spoon as they float to the surface.
Melt the remaining butter in a pan and roll the gnudi around.
Divide between four plates and pour over the butter. Finish with freshly grated parmesan cheese and cracked black pepper.
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