Ingredients
| 500g goat’s cheese | |
| 1kg ricotta | |
| 50g parmesan | |
| 3 egg yolks | |
| 300g 00 pasta flour, plus extra to flour a tray | |
| 8g salt | |
| vegetable oil, for frying | |
| chopped chives, to serve | |
| BEURRE BLANC | |
| 300ml dry white wine | |
| 100ml white wine vinegar | |
| 1 shallot, sliced | |
| 5g peppercorns | |
| 2 bay leaves | |
| 50ml cream | |
| 150g unsalted butter, cold, cut into small cubes | |
| ½ lemon |
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Instructions
| 1. | Heat the oven to 220℃. |
| 2. | Mix the goat’s cheese, ricotta, parmesan and egg yolks in a large bowl. |
| 3. | Add the flour and salt and mix until fully combined. |
| 4. | Roll the mixture with your hands into balls (roughly 40g each) and place the prepared balls onto a floured tray. |
| 5. | Put the tray into the fridge for a few hours or overnight. |
| 6. | When ready to cook, bring a large pot of water to the boil and cook the gnudi until they float, about 4 minutes. Drain. |
| 7. | Heat some vegetable oil in a heavy, ovenproof frying pan and brown the gnudi. |
| 8. | Once brown, put into the oven and bake for 5 minutes. |
| 9. | BEURRE BLANC |
| 10. | To make a reduction for the beurre blanc, put the wine, vinegar, shallot, peppercorns and bay leaves in a saucepan. |
| 11. | Cook on high until reduced by half. Strain into a bowl (it can be refrigerated at this stage to use later). |
| 12. | Bring 100ml of the reduction to the boil. Add the cream and bring back to the boil. |
| 13. | Lower the heat and whisk in the butter cubes one by one. |
| 14. | Add salt to season and squeeze in lemon juice to taste. |
| 15. | To serve, spoon the beurre blanc onto four plates, then place the gnudi on top. |
| 16. | Garnish with chopped chives . |
Recipes & food styling Hayden Phiskie / Photography Manja Wachsmuth