Cheats Ricotta Gnudi With Asparagus And Crumbs Recipes
CHEAT'S RICOTTA GNUDI WITH ASPARAGUS AND CRUMBS
Wow your guests with this easy gnocchi-like dumpling recipe. Made with light ricotta instead of potato; gnudi is the perfect spring starter. Check out more easy starter recipes.
Provided by delicious. magazine
Categories Italian vegetarian recipes
Time 30m
Yield Serves 4 as a starter
Number Of Ingredients 14
Steps:
- To make the gnudi, lay 5 kitchen paper squares roughly on top of each other, then dollop the ricotta onto them. Top with another 5 squares, then press the ricotta very firmly into a thin disc to extract the moisture. Remove the paper (it should come away cleanly), then scoop the ricotta into a mixing bowl. Stir in the remaining gnudi ingredients with a good pinch of salt and pepper. Chill for 30 minutes.
- Bring a large pan of well salted water to the boil and set a large sieve over a mixing bowl next to the hob. Remove the gnudi mixture from the fridge and, using 2 teaspoons, shape the mixture into rough rugby ball shapes. Drop them into the water as you go - they'll sink for a few minutes. Once they bob up to the surface, scoop them up with a slotted spoon and put in the sieve. Continue until all the mixture is used up.
- Meanwhile, make the crumbs: heat the oil in a small frying pan, then fry the breadcrumbs for 5-8 minutes until golden.
- Steam the asparagus pieces for 3-4 minutes until just tender. Melt the butter in a large frying pan over a medium-high heat. When it sizzles, carefully tip in the gnudi. Spread them out, then leave to cook for a few minutes until golden on the undersides. Turn, then add the garlic, lemon zest and juice, asparagus and oregano. Season, then cook for 2-3 minutes until heated through. Serve sprinkled with the crumbs.
Nutrition Facts : Calories 689kcals, Fat 47.5g (27.3g saturated), Protein 26.6g, Carbohydrate 37.5g (5.6g sugars), Fiber 3g
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