Main courses · Vegetarian
Ricotta gnudi with basil oil (Russell Blaikie)
Basil oil will keep in fridge for up to 2 weeks. Bring to room temperature and stir before use.
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Details
- Difficulty
- Medium
- Prep
- 20 min
- Active
- 20 min
- Cook
- 390 min
- Total
- 390 min
- Yield
- 4 portions
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- Category
- Main coursesVegetarian
- Time
- Over 1 hour
- Nutrition
- High protein
- Difficulty
- Medium
- fresh ricotta cheese
- 1.1 lb
- fresh basil
- 2.5 oz
- boiling water
- boiling water
- ice cold water
- ice cold water
- grapeseed oil
- 4.4 oz
- Parmesan cheese
- 1.8 oz
- nutmeg
- 1 pinches
- sea salt
- 1 pinches
- ground black pepper
- 1 pinches
- plain flour
- 1.1 lb
- water
- 2.2 lb
- extra virgin olive oil
- 2 tsp
- unsalted butter
- 2 tbsp
- cherry tomatoes
- 11 oz
- sea salt
- sea salt
- ground black pepper
- ground black pepper
- fresh basil
- fresh basil
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 28.3 g
- Energy
- 4,317.5 kJ
- Calories
- 1,031.9 kcal
- Fat
- 66.8 g
- Fibre
- 4.4 g
- Carbohydrates
- 78.6 g
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