More cooking with weeds.
After picking up some nettles at the market recently I spent the weekend cooking them up in some new dishes. Gnudi is a favourite – little ‘nude’ ravioli, as it butter sauce. With a nuttier, richer taste than spinach, nettles really hold their own on a plate. The rich burnt butter sauce adds some creaminess to the light ricotta rounds.
Nettle and Ricotta Gnudi with Apples, Burnt Butter & Sage Sauce
Serves 2 main, 4 entree
- 1 bunch nettles
- 200g ricotta
- 1/4 teaspoon freshly grated nutmeg
- 2 egg yolks
- 1/4 cup flour, plus extra for dusting
- 2 small apples, sliced into rounds about 2mm thick
- 50g butter
- 20 sage leaves
- handful of walnuts, roughly broken
Steam nettles for about 5 minutes. Pick the leaves (some small stems are ok, as you’re going to chop it all up).
Combine chopped nettles, ricotta, nutmeg, egg yolks, flour and salt to taste. Mix well to combine.
Roll gnudi into tubes about 1/2inch wide. Roll in extra flour, then cut into pieces about 1 inch long. Place gnudi on a tray or plate lined with baking paper and refrigerate for about 30 minutes to firm.
Bring a large saucepan of water to the boil. Add the gnudi in batches – you want to avoid overcrowding as they’ll take longer to cook and may become soggy or stuck together. Once the gnudi rise to the surface, let them gently boil for about 2 minutes, then remove with a slotted spoon and set aside.
For the apple, steam the apple slices for about 1 minute, until just soft.
In a small saucepan, melt the butter over a medium heat. Add sage leaves and walnuts and turn heat to medium-high. Cook until butter is deeply golden, walnuts are toasted and sage leaves are crispy.
Lay the apple slices on a plate, overlapping. Top with some gnocchi and pour over the sauce. Serve and eat hot!