Ricotta gnudi with basil oil (Russell Blaikie)

Ricotta gnudi with basil oil (Russell Blaikie)

4.8 4 ratings

Prep. 20 min

Total 6 h 30 min

4 portions

Ingredients

fresh ricotta cheese
500 g

Basil oil

fresh basil leaves only
70 g
boiling water to blanch
ice cold water
grapeseed oil
125 g

Gnudi

Parmesan cheese cut into pieces (3 cm)
50 g
nutmeg
1 pinch
sea salt to season
1 pinch
ground black pepper to season
1 pinch
plain flour
500 g
water
1000 g
extra virgin olive oil plus extra to grease
2 tsp
unsalted butter
2 tbsp

Serving

cherry tomatoes mixed, cut into halves
300 g
sea salt to season
ground black pepper to season
fresh basil leaves only, to serve

Difficulty

medium

Nutrition per 1 portion

Sodium 426.7 mg

Protein 28.3 g

Calories 4334.1 kJ / 1031.9 kcal

Fat 66.8 g

Fibre 4.4 g

Saturated Fat 24.3 g

Carbohydrates 78.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Chef favourites 57 Recipes
Australia and New Zealand

Thermomix creating something incredible 92 Recipes
Australia and New Zealand

You might also like...

Cherry tomato and red onion focaccia (Nico Moretti)

2 h 20 min

Sicilian ricotta cheesecake with botrytis soaked figs

30 h 25 min

Risotto pomodori with burrata

30 min

The best ricotta gnocchi

3 h 45 min

Ajvar (capsicum and eggplant dip)

50 min

Cheesy polenta with vegetable ragù

1 h 20 min

Salsa verde

5 min

Neapolitan pizza

1 h 30 min

Tzatziki

15 min

Ricotta gnocchi

2 h

Spanakopita

2 h 10 min

Pasta e fagioli

26 h