_MG_2990
Pancetta salad
Double chocolate hot cross buns-7980
DOUBLE CHOCOLATE HOT CROSS BUNS
Mushrooms copy
Fried wild mushrooms
Muesli copy
Muesli with caramelised apples and Greek yoghurt
Toasties copy
Braai broodjies
Sag Paneers
HOMEMADE PANEER
Choclate Cake
FLOURLESS CHOCOLATE & ALMOND CAKE
Ginger Broth & Fried Tofu
GINGER NOODLE BROTH WITH CRISPY ORIENTAL TOFU
Asian Mushrooms
PAK CHOI & KING OYSTER MUSHROOMS
Veg Tempura
VEGETABLE TEMPURA
Quinoa and zucchini 01
QUINOA & ZUCCHINI 'ROSTI'
Bread dough – foccacia
Black olive and rosemary focaccia bread
Sausage, onion and potato bake
Sausage & potato bake
Baked beans
Baked beans
Quince and almond puddings 02
Quince & almond pudding
Muesli bars 01
Dark chocolate & hazelnut muesli bars
Baked quinces
Baked quinces
Bread
Farmstyle bread
Citrus pudding
Citrus pudding
_MG_3013
FILLET BÉARNAISE
Sweet potato & ricotta gnudi with Egyptian dukkah and sage burnt butter sauce
If you like gnocchi, chances are you’ll become a fan of gnudi too! Gnudi (pronounced “nu-dee”) is a type of gnocchi made from ricotta cheese and a little bit of flour. The result is a dumpling that some describe as “nude” ravioli that is light and creamy.

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.

Shop the products

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips