![Ricotta gnudi with basil oil (Russell Blaikie) Ricotta gnudi with basil oil (Russell Blaikie)](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/ffd1f327-2dbd-4dba-94eb-bcdc492128e3/Derivates/d980071e-14b8-4e2f-bd18-43d341eaa786.jpg)
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Ingredients
- 500 g fresh ricotta cheese
Basil oil
- 70 g fresh basil, leaves only
- boiling water, to blanch
- ice cold water
- 125 g grapeseed oil
Gnudi
- 50 g Parmesan cheese, cut into pieces (3 cm)
- 1 pinch nutmeg
- 1 pinch sea salt, to season
- 1 pinch ground black pepper, to season
- 500 g plain flour
- 1000 g water
- 2 tsp extra virgin olive oil, plus extra to grease
- 2 tbsp unsalted butter
Serving
- 300 g cherry tomatoes, mixed, cut into halves
- sea salt, to season
- ground black pepper, to season
- fresh basil, leaves only, to serve
- Nutrition
- per 1 portion
- Calories
- 4334.1 kJ / 1031.9 kcal
- Protein
- 28.3 g
- Carbohydrates
- 78.6 g
- Fat
- 66.8 g
- Saturated Fat
- 24.3 g
- Fibre
- 4.4 g
- Sodium
- 426.7 mg
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