Gnudi with Arugula Greek Yogurt Pesto

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A few weeks ago I was zapping through the TV and stopped at a Jamie Oliver’s show.  He had just begun to do a gnudi recipe. I remembered trying a different kind of gnudi a long time ago at a restaurant and since I remembered liking it, I thought I would give it a try.

Only after it went on commercial and came back did I realize that it was from his Comfort Food book.  The same book that was laying around in my living room. So far I had only browsed through it very quickly and was meaning to get back to it at some point. I guess I just needed some TV persuasion!

I slightly adapted the gnudi recipe because the ricotta mixture was too moist to roll into a ball, so I added some flour which made it a lot easier. I also added more parmesan and lemon pepper. I decided to serve it with an arugula Greek yogurt pesto instead of the sage butter from the book.

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Keep in mind that the gnudi has to be made the night before. It is rolled in semolina and needs to sit overnight in the fridge uncovered. The semolina will suck out the moisture from the ricotta and create a nice layer all around the gnudi.  It is really not much work, it took me 5 minutes to make the gnudi the night before and then the next day you just cook them in boiling water for 3 minutes.  So don’t be discouraged because it needs to be made in advance.

This recipe makes about 20 gnudi, enough for 3 servings.

Ingredients:

For the Gnudi:

500gr Ricotta

120gr Grated Parmesan

1 teaspoon Lemon Pepper (optional)

Pinch of nutmeg

Pinch of salt

3 tablespoons of All-purpose flour

Semolina for rolling (about 300gr)

For the Arugula Greek Yogurt Pesto:

125gr Arugula

75gr Pine nuts, toasted

50gr Grated Parmesan

250gr Greek Yogurt

Zest of 1 lemon

Juice of ½ lemon

2 tablespoons of Olive Oil

Salt

Pepper

 

For the gnudi, mix all of the ingredients in a bowl (excluding the semolina).

Place some of the semolina in a large plate. Sprinkle some of the semolina on a tray as well.

Grab about 1 ½ tablespoon of the ricotta mixture and roll it into a ball with your hands. Then roll it into the plate with the semolina. Once it is completely coated in the semolina, place the gnudi in the prepared tray. Repeat for all of the ricotta mixture.  Once all the gnudi are done, sprinkle more of the semolina on top and put the tray in the fridge. Leave it overnight uncovered.

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When you are ready to cook the gnudi, first make the pesto. Just place all of the ingredients in a blender or food processor and blend until smooth.

To cook the gnudi, bring a large pot with water and salt to a boil. Once it is boiling, cook the gnudi in batches for 3 minutes at a time.  It is important to do it in batches because they are very delicate and can break. Once the 3 minutes are up, remove them from the water using a slotted spoon and set aside.

Warm up the pesto in a pan. Then pour the pesto into the serving plates, place the gnudi on top and sprinkle some extra parmesan.

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