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Ingredients
- 500 g fresh ricotta cheese
Basil oil
- 70 g fresh basil leaves only
- boiling water to blanch
- ice cold water
- 125 g grapeseed oil
Gnudi
- 50 g Parmesan cheese cut into pieces (3 cm)
- 1 pinch nutmeg
- 1 pinch sea salt to season
- 1 pinch ground black pepper to season
- 500 g plain flour
- 1000 g water
- 2 tsp extra virgin olive oil plus extra to grease
- 2 tbsp unsalted butter
Serving
- 300 g cherry tomatoes mixed, cut into halves
- sea salt to season
- ground black pepper to season
- fresh basil leaves only, to serve
- Nutrition
- per 1 portion
- Calories
- 1031.9 kcal / 4334.1 kJ
- Protein
- 28.3 g
- Fat
- 66.8 g
- Carbohydrates
- 78.6 g
- Fiber
- 4.4 g
- Saturated fat
- 24.3 g
- Sodium
- 426.7 mg
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