Wild Pesto Nettle Gnudi
My absolute favorite vegetarian dish is this glorious Italian dumpling with a simple yet incredibly tasty foraged nettle sauce. It only contains 680 calories, .7 g salt, 29 g protein, 3 g fiber, 3 g sugars, 66 g carbs, and 33 g fat.
- 2 x 250 g tubs ricotta
- 6 tbsp. wild pesto
- 350 g semolina
- Grated nutmeg
- 2 egg yolks
- 50 g Parmesan
- 200 g young nettle leaves
1.Line your sieve with muslin and place over a bowl. Put the ricotta inside, gather the muslin ends and tie it and drain for a few hours and it is even better to do so overnight.
2.Boil water in a pot and blanch the nettle leaves, drain the water and rinse well in cold water. Drain the leaves well and squeeze the water from the leaves. Chill the leaves, chop, and refrigerate until you need it.
3.Make the Gnudi by placing the ricotta in a large bowl and beat. Add the parmesan, grated nutmeg seasoning, and egg yolks. Stir well until combined. Place semolina into a try and wet your hands. Now dip it into the semolina, and while working fast take a teaspoon full of ricotta mixture and roll into between your hands to form a ball. Roll the ball in the semolina after you formed it again so it is covered completely. Place it on the side of the tray and continue in this manner until all the ricotta is formed. You should have more or less 26 balls. Cover the balls with cling film and refrigerate for 12 to 24 hours.
4.When you want to cook it, boil enough water and in a separate pan pour in the pesto.
5.Simmer Gnudi in the water for 3minutes and place in a sieve until all the balls are cooked.
6.Pour about six tablespoons of the boiling water in with the pesto and once it boils, pour the Gnudi balls into the sauce, and gently coat.
7.Dish into plates and enjoy!