July 24, 2018
Dinner, Lunch, Main Dish,
Dairy, Cheese, Parmesan, Quick Meals, Entertaining, Weeknight Meals, Stove Top, No Eggs, Vegetarian, Flour, Butter/Margarine, Kosher Dairy more
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"From our Sunday newspaper The Sunday Times."
Line a baking tray with baking paper.
Remove silverbeet leaves from stalks and roughly shred leaves and finely chop stalks and set aside.
Combine ricotta, flour, salt, nutmeg and half the parmesan (or vegetarian cheese) in a big bowl until a soft dough forms.
Divide dough into quarters and on a lightly flour bench, roll each quarter into a 34cm long log and then cut logs into 2cm lengths.
Cook gnudi in batches in a big saucepan of boiling salted water for 2 minutes or until tender and gnudi float to the top and then using a slotted spoon, transfer gnudi to prepared tray.
Meanwhile, melt butter with garlic and thyme in a pan over medium heat and cook for 3 to 4 minutes or until mixture foams and turns a light brown.
Add silverbeet stalks and leaves and stir until leaves are just wilted and then remove from heat and then add gnudi and lemon juice and toss to coat and serve topped with the remaining parmesan
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