Potato Gnudi

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9 Ingredients

Number of servings

4

800grams brushed potatoes, scrubbed, peeled, quartered
1 pinch nutmeg
1 free range egg yolk
3/4 cup plain flour
1/4 cup basil pesto
200grams fresh ricotta
1/4 cup pine nuts, roughly chopped
100grams butter, chopped
1 bunch sage, leaves picked

Nutrition per serving

31% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Try your hand at this recipe for potato gnudi that's stuffed with ricotta and pesto, and served in a mouth-watering sage butter sauce.

Method

Step 1 of 6

Cook potato in a large saucepan of boiling, salted water for 25 minutes or until tender when pierced with a knife. Drain. Stand potatoes in a colander for 10 minutes. Transfer to a large bowl and mash until smooth.

Step 2 of 6

Add nutmeg and egg yolk. Using a wooden spoon, stir to combine. Add flour and mix until just combined. Turn onto a lightly floured surface and knead gently until a very soft dough forms. Divide dough into 4 portions. Divide each portion into 6 to make a total of 24 pieces.

Step 3 of 6

Using your hand or a small rolling pin, flatten each portion into a small disc. Combine pesto and ricotta in a small bowl. Place 1/2 tsp pesto mixture in centre of each disc. Shape dough around pesto mixture to enclose and form balls. Place on a baking paper-lined baking tray and refrigerate, uncovered, for 5 minutes or until slightly chilled.

Step 4 of 6

Cook gnudi, in 2 batches, in a large saucepan of boiling, salted water for 5 minutes or until they rise to the surface. Remove with a slotted spoon and transfer to a tray.

Step 5 of 6

Meanwhile, place pine nuts in a large frying pan over low heat. Cook, tossing, for 2 minutes or until golden and toasted. Transfer to a bowl.

Step 6 of 6

Increase heat to medium-high. Add butter and cook for 3 minutes or until light golden and bubbling. Add sage and gnudi and cook, tossing occasionally, for 5 minutes or until gnudi are golden brown and sage is crisp. Season. Serve scattered with pine nuts.