Posts tagged ricotta

Ricotta Gnudi with Chorizo and Peas

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Ricotta Gnudi with Chorizo and Peas

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T

hese little gnudi pillows are a lighter take on the chewier gnocchi – a potato based recipe –  and instead use creamy ricotta and very little flour to form a creamy and lovely textured equivalent. Historically they are known in Italy as ‘naked’ ravioli. Use your imagination….these ones however are clothed in a simple buttery lemon sauce. A delicious end to whats been a temperamental June weekend. Glorious sun one minute and torrential rain the next. Since the gardens and parks are in full green bloom with all the nourishing rain, a dinner inspired using fresh summer vegetables here makes them not an addition to the gnudi main event but an equal partner.

This recipe is speedy to knock up especially once you’ve fried the gnudi. Simply toss together the blanched vegetables in some buttery lemon and voila…you have a perfect summers meal!

Feel free to use any range of vegetables. Sliced blanched asparagus would be glorious here when in season perhaps with pancetta instead of chorizo. Or try string in some last minute wild garlic leaves, basil or mint.

Serves 2

Gnudi

  • 250g  ricotta cheese
  • 60g plain flour
  • 1 large egg, beten
  • 20g finely grated parmesan (plus more for garnish)
  • Grated zest 1 lemon
  • Salt and pepper

Sauce

  • 1/2 lemon
  • 100g peas
  • 100g broad beans, podded (or any other summer green veg enough for 2)
  • 100g chorizo, sliced on the diagonal
  • 40g unsalted butter
  • Handful chopped chives
  1. Begin making the gnudi. Combine all ingredients into a bowl and mix until well combined.Jess - Gnudi
  2. Tip out onto a floured surface and roll into a log shape (as thick as you like). Add a little more flour if needed. The texture should come together and not be wet but it will be very soft and pillowy like dough. Quite fragile.
  3. Chop into gnudi pieces (mine were about 2 inch long) and place on a tray until ready to cookJess - Gnudi2
  4. Bring a pan of water to the boil and blanch your vegetables of choice and then drain and set aside.
  5. Using the same pan, season the water and poach the gnudi for a few minutes. They will rise to the surface and float once cooked and ready. When this happens, use a slotted spoon to drain and place on a lined tray. Keep the water for the sauce.
  6. Heat a frying pan and add half the butter and a little oil. Heat on a high heat and then fry the gnudi until golden brown all over. Place on a warm plate and keep warm once golden.
  7. Jess - Gnudi3
  8. In the same pan, add the sliced chorizo and fry just until beginning to crisp.
  9. (You need to now work quickly to prevent the vegetables decolouring). Add the vegetables – peas and beans – to the chorizo in the pan and season.
  10. Next add in the rest of the butter and stir to emulsify the sauce. Add a splash of the gnudi poaching water.
  11. Simmer and then add the gnudi to the mixture and warm through and coat in the buttery juices.
  12. Finally, when all warmed through, squeeze over the lemon juice and the chopped chives.
  13. Serve in deep warm bowls topped with any reserved chopped chives and some more grated parmesan

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Spinach, Mushroom and Ricotta Pizza

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Spinach, Mushroom and Ricotta Pizza

 

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Ok so it’s a tomato-less pizza…don’t shoot me. This was also pointed out by my (notably) satisfied and well fed but rather unjustifiably disappointed dad? A night of using up all ingredients littering the fridge, clinging on for dear life before labouring into town for a weekly food shop. One of my favourite challenges….make something from what you have left. Its a great way to be creative, prevent waste and come up with new ideas! Challenge accepted, I created this. Spinach forced its way into the base while the topping was a mix of mushrooms, lemony ricotta and some lovely fragrant thyme. Give me ready steady cook anyday?

Serves 4 lightly

Base

  • 1 mug self raising flour
  • ½ water
  • 100g spinach
  • Pinch cumin seeds

Topping

  • 200g mushrooms, chopped
  • Small bunch thyme leaves
  • Knob of butter
  • 250g ricotta
  • 150g mozzarella, sliced
  • Handful pine nuts
  • Zest and juice of 1 lemon
  • Olive oil
  1. Start on the base. Wilt the spinach in a hot pan with a splash of water. Once wilted, drain and squeeze out as much of the moisture as possible. Chop finely.
  2. In a food processor, add the flour, cumin seeds, plenty of seasoning and the spinach. Blend together and slowly add the water, stopping when the mixture forms a soft dough. You will need to use your instinct with the amount of water being used.
  3. Turn out onto a floured surface and knead to form a smooth dough. Put aside to rest.
  4. Melt the butter and a splash of oil in a hot frying pan and add the mushrooms. Fry over a medium high heat until they have released their juices. Add the thyme leaves and continue to fry until golden. Set aside.
  5. Loosen the ricotta in a bowl with the juice from ½ a lemon and the zest.
  6. Heat the grill to high. Next, heat a large frying pan over a high heat and add a splash of oil. Roll out the dough thinly and add to the pan pushing into the oil. While the bottom begins to cook and crisp,spoon over the ricotta and spread out evenly. Grate over the lemon zest. Top with the mozzarela and finally the mushrooms. Scatter with the pine nuts and continue to cook the base on the hob until the bottom is beginning to crisp and turn golden (you will need to lift it up now and again to check).
  7. Once you’re happy with a crispy base, pop under the grill and cook for 8-10 minutes until the top is melted and the rest of the dough and crust has cooked.
  8. Remove from the grill and devour drizzle with some good quality grassy green extra virgin olive oil.

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