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This week I want 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, are a lot lighter as they are Ricotta based rather than the heavier potato or flour-based recipes.
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.

  • 500gm ricotta
  • 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, and 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 a 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 medium heat. Fry the gnudi until lightly golden before turning and continue to fry.
Remove from the heat before tossing in the marjoram leaves, and almonds and squeeze over the juice of a lemon.

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