To make the gnudi, in a large bowl mix the ricotta, egg, egg yolk, Parmesan and flour. Add nutmeg and seasoning to taste. Sprinkle half the semolina over a baking tray. With two
teaspoons or oiled hands, shape mixture into 32 rugby ball shapes, placing them on the semolina tray as you go. Sprinkle over remaining semolina and gently roll gnudi/shake tray to coat evenly in semolina.
Step 2
In a large pan of salted boiling water, cook the gnudi for 5min (do this in two batches if necessary). They will float before this but need to be cooked through. With a slotted spoon, carefully lift on to a clean baking sheet in a single layer (drain and reserve pan). Set aside for 2min to steam dry and firm up slightly.
Step 3
Return gnudi to empty pan and gently fold through olive oil, pinenuts, Parmesan, garlic and most of the basil. Divide among four warm plates. Drizzle over extra oil and scatter over remaining basil. Serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
