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Baked brinjal-and-tomato polenta

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Baked brinjal-and-tomato polenta

1 hour

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Squid-ink pasta

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Three-cheese cannelloni

1 hour

Crunchy fennel truffle salad

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Crunchy fennel truffle salad

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Braised lamb shoulder with basil-and-pistachio pesto

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Braised lamb shoulder with basil-and-pistachio pesto

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Lemon tart with pine-nut brittle

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Lemon tart with pine-nut brittle

1 hour

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Tiramisu-style semifreddo

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Basil gnudi with borlotti beans

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Basil gnudi with borlotti beans

25 minutes

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Basil gnudi with borlotti beans

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus 30 minutes’ chilling time

Cooking Time 25 minutes

Ingredients

300 g spinach, blanched and chopped
30 g basil, finely chopped
250 g ricotta
65 g pecorino Romano, finely grated
40 g flour
2 free-range eggs
1 lemon, zested
sea salt and freshly ground black pepper, to taste
2 tomatoes, roughly chopped
1 x 326 g can Woolworths borlotti beans, drained and rinsed
2 cups Woolworths organic liquid chicken stock

Method

Mix the spinach, basil, ricotta, pecorino and flour.

Add the eggs and lemon zest and season to taste.

Roll the mixture into balls about 8 cm in size, place on a baking tray and chill for 30 minutes.

Simmer the tomatoes, beans and stock for 10 minutes, then add the gnudi and cook for a further 15 minutes.

Cook's note: These soft ricotta dumplings are glorious in a tomato-based sauce, with a grating
of pecorino Romano, basil and lemon zest.

Gnudi vs gnocchi?
Gnocchi are made with a mix of potato and flour, while gnudi are a potato-free zone. The spuds are replaced with ricotta, which also makes gnudi a little lighter than gnocchi – and, good news if you’ve ever ruined a batch of gnocchi, easier to get right!

Serve with basil oil.