ZB

Mike van de Elzen: Fennel Gnudi with marjoram & almonds

Author
Newstalk ZB,
Publish Date
Sun, 22 May 2022, 11:19am
(Photo / Supplied)
(Photo / Supplied)

Mike van de Elzen: Fennel Gnudi with marjoram & almonds

Author
Newstalk ZB,
Publish Date
Sun, 22 May 2022, 11:19am

This week Mike wants to talk about a tasty little naked Italian. 

Gnudi are an Italian favourite, consisting of Ricotta dough balls cooked simply with butter.  

Which is where they get their name from. The English word Nudi or Naked.  

Very similar to Gnocchi, however, they are a lot lighter as they are Ricotta based rather than a heavier potato or flour-based recipe. 

Some say they are featherlight clouds of fluffy fresh ricotta. I just say they are delicious as I love all things that can hold flavour and another option to potatoes.  

Finished with nothing more than nut brown butter, herbs and fresh lemon juice. They make a perfect base for roasted chicken, fish or a great vego option.  

Enjoy! 

 

Fennel Gnudi with marjoram & almonds 

1/2 cup finely grated parmesan  

1 egg  

1/2 tsp nutmeg  

2 tbsp finely chopped fennel tops  

2 tbsp finely chopped mint  

1/2 tsp salt  

200gm flour  

1/2 cup loosely packed marjoram leaves  

1 small lemon, cut in half  

50 gm unsalted butter  

1/2 cup almonds, roasted and crushed 

 

Combine the ricotta, parmesan, egg, fennel, mint, nutmeg into a bowl and mix well until combined,  

Gently fold in the sifted flour and knead lightly until smooth. Divide into thirds, roll each piece into a 1.5cm diameter rope, about 60cm long, cut into 2cm lengths and gently squeeze in centres.  

Bring a large pot of salted water to the boil and cook in batches. When they come up to the surface cook for 2-3 minutes before removing with a slotted spoon. Draining before placing onto a lightly oiled tray.  

Place in a fridge to cool.  

Heat butter in a pan over a medium heat. Fry the gnudi until lightly golden before turning and continue to fry. Remove from the heat before tossing in the marjoram leaves, almonds and squeeze over the juice of a lemon.  

Serve with extra grated parmesan and a couple extra marjoram leaves.