Sweet potato & ricotta gnudi with Egyptian dukkah and sage burnt butter sauce
Servings: 4-6
Ingredients
Gnudi:
450g fresh ricotta cheese
1 egg, lightly whisked
½ cup flour, sifted
½ cup grated Parmesan cheese
1 cup sweet potato, mashed
NOMU Sea Salt and NOMU Black Pepper
½ tsp NOMU Cook’s Collection Ground Nutmeg
Sage burnt butter sauce:
150g butter
1 tsp NOMU Cook’s Collection Sage
2 tbsp Egyptian dukkah
Squeeze of lemon juice
4 tbsp grated Parmesan cheese, to garnish
Directions
Place the ricotta cheese into a large bowl and add the egg, flour, Parmesan and sweet potato mash and mix until well combined. Season with the NOMU Sea Salt, Black Pepper and Ground Nutmeg. Using two teaspoons, shape some of the mixture into a quenelle (oval) and place on a floured surface. Repeat until the mixture is finished.
Bring a pot of salted water to a simmer and gently drop the gnudi into the water allowing them to cook until they float to the top.
Whilst the gnudi is cooking, melt the butter in a saucepan until it begins to foam. Add the NOMU Cook’s Collection Sage and Egyptian dukkah and allow to simmer for a further minute or until the butter has turned a nutty brown colour. Remove the butter from the heat and add a squeeze of lemon juice.
Remove the gnudi from the water using a slotted spoon and divide between four serving bowls. Drizzle with the dukkah and sage butter sauce and garnish generously with Parmesan cheese.
Ingredients
Gnudi:
450g fresh ricotta cheese
1 egg, lightly whisked
½ cup flour, sifted
½ cup grated Parmesan cheese
1 cup sweet potato, mashed
NOMU Sea Salt and NOMU Black Pepper
½ tsp NOMU Cook’s Collection Ground Nutmeg
Sage burnt butter sauce:
150g butter
1 tsp NOMU Cook’s Collection Sage
2 tbsp Egyptian dukkah
Squeeze of lemon juice
4 tbsp grated Parmesan cheese, to garnish
Directions
Place the ricotta cheese into a large bowl and add the egg, flour, Parmesan and sweet potato mash and mix until well combined. Season with the NOMU Sea Salt, Black Pepper and Ground Nutmeg. Using two teaspoons, shape some of the mixture into a quenelle (oval) and place on a floured surface. Repeat until the mixture is finished.
Bring a pot of salted water to a simmer and gently drop the gnudi into the water allowing them to cook until they float to the top.
Whilst the gnudi is cooking, melt the butter in a saucepan until it begins to foam. Add the NOMU Cook’s Collection Sage and Egyptian dukkah and allow to simmer for a further minute or until the butter has turned a nutty brown colour. Remove the butter from the heat and add a squeeze of lemon juice.
Remove the gnudi from the water using a slotted spoon and divide between four serving bowls. Drizzle with the dukkah and sage butter sauce and garnish generously with Parmesan cheese.
Ingredients
Gnudi:
450g fresh ricotta cheese
1 egg, lightly whisked
½ cup flour, sifted
½ cup grated Parmesan cheese
1 cup sweet potato, mashed
NOMU Sea Salt and NOMU Black Pepper
½ tsp NOMU Cook’s Collection Ground Nutmeg
Sage burnt butter sauce:
150g butter
1 tsp NOMU Cook’s Collection Sage
2 tbsp Egyptian dukkah
Squeeze of lemon juice
4 tbsp grated Parmesan cheese, to garnish
Directions
Place the ricotta cheese into a large bowl and add the egg, flour, Parmesan and sweet potato mash and mix until well combined. Season with the NOMU Sea Salt, Black Pepper and Ground Nutmeg. Using two teaspoons, shape some of the mixture into a quenelle (oval) and place on a floured surface. Repeat until the mixture is finished.
Bring a pot of salted water to a simmer and gently drop the gnudi into the water allowing them to cook until they float to the top.
Whilst the gnudi is cooking, melt the butter in a saucepan until it begins to foam. Add the NOMU Cook’s Collection Sage and Egyptian dukkah and allow to simmer for a further minute or until the butter has turned a nutty brown colour. Remove the butter from the heat and add a squeeze of lemon juice.
Remove the gnudi from the water using a slotted spoon and divide between four serving bowls. Drizzle with the dukkah and sage butter sauce and garnish generously with Parmesan cheese.
Ingredients
Gnudi:
450g fresh ricotta cheese
1 egg, lightly whisked
½ cup flour, sifted
½ cup grated Parmesan cheese
1 cup sweet potato, mashed
NOMU Sea Salt and NOMU Black Pepper
½ tsp NOMU Cook’s Collection Ground Nutmeg
Sage burnt butter sauce:
150g butter
1 tsp NOMU Cook’s Collection Sage
2 tbsp Egyptian dukkah
Squeeze of lemon juice
4 tbsp grated Parmesan cheese, to garnish
Directions
Place the ricotta cheese into a large bowl and add the egg, flour, Parmesan and sweet potato mash and mix until well combined. Season with the NOMU Sea Salt, Black Pepper and Ground Nutmeg. Using two teaspoons, shape some of the mixture into a quenelle (oval) and place on a floured surface. Repeat until the mixture is finished.
Bring a pot of salted water to a simmer and gently drop the gnudi into the water allowing them to cook until they float to the top.
Whilst the gnudi is cooking, melt the butter in a saucepan until it begins to foam. Add the NOMU Cook’s Collection Sage and Egyptian dukkah and allow to simmer for a further minute or until the butter has turned a nutty brown colour. Remove the butter from the heat and add a squeeze of lemon juice.
Remove the gnudi from the water using a slotted spoon and divide between four serving bowls. Drizzle with the dukkah and sage butter sauce and garnish generously with Parmesan cheese.
