Nettle gnudi with wild pesto recipe | Good Food
These Italian dumplings are like light balls of ricotta gnocchi, or the filling for ravioli - use freshly foraged nettles for a simple sauce
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfood.com.
Ingredients
- 2 x 250g tubs good-quality ricotta
- 200g young nettle leaves (foraged - see tip)
- 50g parmesan (or vegetarian alternative), plus extra to serve
- 2 egg yolks
- nutmeg for grating
- 350g semolina flour or fine semolina
- 6 tbsp wild pesto (see recipe in Goes well with)
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