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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Gnudi with wilted bitter greens


The success of these tasty gnudi depends on using firm basket ricotta from the deli counter - avoid prepackaged varieties, which are far too wet for this purpose. Add only as much flour as is needed to bind the dough and try not to overwork it; this is the secret to feather-light gnudi.

You'll need

60 ml (1/3 cup) extra-virgin olive oil 40 gm butter, coarsely chopped 2 garlic cloves, thinly sliced 1 tsp dried chilli flakes 100 gm baby kale, or coarsely torn kale 100 gm chicory, coarsely torn To serve: finely grated parmesan   Gnudi 100 gm spinach (about 1 bunch), trimmed 500 gm firm ricotta 40 gm finely grated parmesan 1 egg, lightly beaten ¼ tsp finely grated nutmeg 150 gm (1 cup) plain flour, plus extra for dusting

Method

  • 01
  • For gnudi, blanch spinach until just wilted (30 seconds), drain, refresh under cold running water and drain again. Squeeze dry in a clean tea towel, then pulse in a food processor until coarsely chopped. Add ricotta, parmesan, egg and nutmeg, season to taste and process to combine. Transfer to a bowl, gently mix in flour until dough just comes together, then tip out onto a lightly floured surface and knead lightly until smooth. Roll a small ball of mixture to test consistency, adding extra flour if necessary. Halve dough, roll into 1.5cm-diameter cylinders then cut into 2cm lengths, pinching the centres gently. Place in a single layer on a lightly floured tray and refrigerate until needed or freeze.
  • 02
  • Heat oil and half the butter in a large frying pan, add garlic and chilli flakes and stir occasionally until fragrant (1 minute), then add kale and chicory, and toss until wilted (1-2 minutes). Season to taste, transfer to a bowl and keep warm.
  • 03
  • Cook gnudi, in batches, in a large saucepan of gently boiling salted water until they rise to the surface (2-3 minutes). Meanwhile, heat remaining butter in a frying pan over medium-high heat until foaming. Remove from heat and transfer gnudi as they cook to butter with a slotted spoon, shaking off excess water. Return frying pan to heat and toss gnudi until light golden (2-3 minutes). Add greens, season to taste and serve hot scattered with grated parmesan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Full-bodied Italian white such as fiano or grillo.

Featured in

Jul 2014

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