RICOTTA GNUDI

SERVES 4 PREPARATION TIME: 30 MINUTES COOKING TIME: 10 MINUTES

½ bunch silverbeet 500g fresh ricotta ⅔ cup plain flour, plus extra for dusting Pinch of salt Pinch of nutmeg ½ cup finely grated parmesan or vegetarian hard cheese 100g butter, chopped 3 garlic cloves, crushed 3 tsp fresh thyme leaves 1 tbsp lemon juice

METHOD

1. Line a baking tray with baking paper. Remove silverbeet leaves from stalks. Roughly shred leaves. Finely chop stalks. Set aside.

2. Combine ricotta, flour, salt, nutmeg and ½ of the parmesan in a large bowl until a soft dough forms. Divide dough into quarters. On a lightly floured bench, roll each quarter into a 34cm long log. Cut logs into 2cm lengths.

3. Cook gnudi, in batches, in a large saucepan of boiling, salted water, for two minutes or until tender and gnudi float to the top. Using a slotted spoon, transfer gnudi to prepared tray.

4. Meanwhile, melt butter with garlic and thyme in a large frying pan over medium heat. Cook for 3 to 4 minutes or until mixture foams and turns light brown. Add silverbeet stalks and leaves. Stir until leaves are just wilted. Remove from heat. Add gnudi and lemon juice. Gently toss to coat. Serve, topped with remaining parmesan.

RECIPE: LIZ MACRI, SUPER FOOD IDEAS PICTURE: GUY BAILEY