This week I’m going to keep it short and sweet. I have not gotten around to writing the newsletter one week ahead yet and every week I seem to be writing against the clock!
I am in Norway as we speak, having just done a day of ski-touring with two more to go. And I’m sorry to say but this newsletter is taking a back seat. I would rather be hanging with real life Vikings and drinking Akvavit.
Spring is the time to eat wild garlic
Wild garlic pesto
Wild garlic omelette
Wild garlic pie
Wild garlic gnuddi
However you like it, it’s time to eat it!
Let me introduce you to gnuddi, easier to prepare, tastier and fluffier than gnocchi. I doubt you will ever go back to gnocchi after tasting there little pillows of delight. Made with ricotta instead of potatoes, the result is incredible light and fluffy. Traditionally made with spinach, but I couldn’t resist the chance to use wild garlic instead. They are the perfect carrier for spring’s offering of wild garlic, and they're surprisingly easy to make.
Wild Garlic Gnudi
Makes: 3 adult servings
Prep time: 15 minutes
Cook Time: 15 minutes
INGREDIENTS
300g ricotta, drained
85g blanched, well drained and finely chopped wild garlic
A handful of cooked frozen peas
All purpose flour (50gr-100gr)
1 egg yolk
40g finely grated parmesan
Pinch of nutmeg
Salt and pepper
70g butter
Sage leaves
Salt and pepper
Parmesan
INSTRUCTIONS
Start by mixing ricotta, wild garlic, parmesan, nutmeg, egg yolk, peas salt and pepper in a bowl. The amount of flour you need to add depends on how well drained your blanched wild garlic & ricotta are. Add 1-2 tablespoons of flour and mix well, you will notice when you can just about form a little ball. If still too to lose add another tablespoon of flour at a time.
Take some of the mixture, about a tablespoon and roll to a rough ball and transfer to a tray. Keep your hands wet, to make sure the mixture doesn’t stick to your hands.
To cook the gnudi, bring a large pot of salted water to the boil, add gnudi and cook until the float to the surface, this should take about 5-7 minutes. Do not overcrowd the pot, it’s better to cook gnudi in batches if needed. Drain well on kitchen towel.
Meanwhile, add the butter to a pan on medium heat, add the sage leaves. Once you see the butter starting to change colour , add the gnudi, and season with salt and pepper. Coat the gnudi in the butter sauce and transfer to a serving dish. Spoon the butter sauce over the gnudi, add the crispy sage leaves and grate good quality parmesan over the top.
Sending love from Norway x
