Name: Gnudi with brown butter
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 100 gm baby spinach; 500 gm firm ricotta; 40 gm parmesan, finely grated, plus extra to serve; 1 egg, lightly beaten; 2 tbsp finely chopped dill; ½ tsp finely grated nutmeg; ¾ tsp dried mint; 200 gm plain flour, plus extra for dusting (1⅓ cups); 125 gm chilled butter, coarsely chopped; ½ cup marjoram leaves (loosely packed); Lemon wedges (optional), to serve

These ricotta and spinach dumplings are surprisingly quick to make. We’ve laced them with dill, but marjoram also works well, as does some crumbled feta for a spanakopita-inspired twist.

Ingredients

100 gm baby spinach

500 gm firm ricotta

40 gm parmesan, finely grated, plus extra to serve

1 egg, lightly beaten

2 tbsp finely chopped dill

½ tsp finely grated nutmeg

¾ tsp dried mint

200 gm plain flour, plus extra for dusting (1⅓ cups)

125 gm chilled butter, coarsely chopped

½ cup marjoram leaves (loosely packed)

Lemon wedges (optional), to serve

Method

1.For gnudi, wilt spinach in a large dry frying pan over high heat (30 seconds to 1 minute). Transfer to a sieve and press out any excess moisture, then pulse in a food processor until coarsely chopped. Add ricotta, parmesan, egg, dill, nutmeg and dried mint, 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. Divide into thirds, roll each piece to a 1.5cm diameter rope, cut into 2cm lengths and gently squeeze in centres.

2.Cook gnudi, in batches, in a large saucepan of gently boiling salted water until they rise to the surface (2-3 minutes). Transfer with a slotted spoon to a tray. Meanwhile, cook butter in a frying pan over medium-high heat until nut brown (4-5 minutes). Remove from heat, stir in marjoram and season to taste. Add gnudi, toss to coat and serve with extra parmesan.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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