Blueberry and Ricotta Gnudi with Basil - alive magazine
Purple-stained and pillowy soft, these ricotta balls are delicate and delicious with a hint of blueberry. Once assembled, they cook quickly, so prep gnudi ahead…
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Cooking tools:
- Cheesecloth
- Mixing bowl
- Measuring cup
- Measuring spoon
- Grater
- Chef's knife
- Cutting board
- Pot
- Slotted spoon
- Baking sheet
- Serving platter
Ingredients
- 2 cups (500 mL) strained ricotta cheese
- 1 1/2 cups (350 mL) blueberries
- 1 cup (250 mL) grated Parmesan cheese, divided
- 1/2 cup (125 mL) chickpea flour
- 1/2 cup (125 mL) all-purpose flour
- 1 tsp (5 mL) sea salt
- 2 Tbsp (30 mL) extra-virgin olive oil
- Salt
- pepper
- 1/2 cup (125 mL) finely chopped basil
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