Sweet potato gnudi, lemony cavolo nero, crispy sage and parme­san

Olive - - EAT -

1 HOUR + OVERNIGHT CHILL­ING | SERVES 4 A LIT­TLE EF­FORT | V

sweet potato 1 (about 425g), peeled and roughly chopped

ri­cotta 250g lemons 2, both zested, 1 juiced fine semolina 450g parme­san (or veg­gie al­ter­na­tive) 60g, finely grated, plus ex­tra for serv­ing sea salt flakes rape­seed oil for fry­ing sage leaves 15 cavolo nero 300g, leaves stripped, stems re­moved, finely shred­ded

• Put the sweet potato into a pan of lightly salted boil­ing wa­ter and sim­mer for 12 min­utes or un­til very ten­der to the point of a knife. Drain well and al­low to steam in the colan­der for a few min­utes, then mash un­til smooth in a large bowl.

• Mix the ri­cotta with the zest of 1 of the lemons, then tip into the mashed sweet potato along with 40g semolina, the parme­san and plenty of salt.

• Line a bak­ing tray with the re­main­ing semolina, then form the ri­cotta mix­ture into gnudi the size of golf balls us­ing wet hands. Roll each ball in the semolina to coat, then nes­tle them in the semolina and chill in the tray overnight.

• When ready to cook, pour a thin layer of oil in a large non-stick fry­ing pan over a medium heat. Add the sage leaves and fry for a minute or so un­til golden and fra­grant. Trans­fer the sage to a plate then add a splash more oil to the pan, the cavolo nero, le­mon juice and plenty of salt. Fry for

1-2 min­utes or un­til wilted, then keep warm in a low oven.

• Add a few more splashes of oil to the pan and care­fully add the gnudi. Fry for a few min­utes on each side, in batches, un­til golden. Keep warm in a low oven while you fry the rest.

• To serve, pile up the lemony cavolo nero, gnudi and crispy sage leaves. Grate over more parme­san, sprin­kle over the re­main­ing le­mon zest, a pinch of salt and driz­zle more oil to fin­ish.

PER SERV­ING 745 KCALS | FAT 19.7G SATURATES 8G | CARBS 110G | SUG­ARS 12.6G FI­BRE 6.5G | PROTEIN 28.5G | SALT 0.8G

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