ITALY

Ricotta gnudi with sage butter

Gnudi are a lighter version of gnocchi, and these light-as-air dumplings work perfectly if you follow the rules. Don’t be tempted to skip the draining or overnight chilling, as these are both essential to the gnudi holding their shape. If you don’t have sage, use any herb you like. Grated lemon zest or capers would also work well.

SERVES 4 PREP 20 mins plus overnight chilling

COOK 10 mins EASY V

500g ricotta (use firm ricotta, or make sure it’s well drained, see tip)
75g parmesan or vegetarian alternative, grated, plus extra to serve (optional)
grating of nutmeg
pinch of ground white pepper
500g semolina
150g butter
1 bunch of sage, leaves picked

1 Put the ricotta in a bowl with the parmesan, nutmeg, white pepper and a pinch of salt, then mix well. Pour half the semolina onto a small baking tray.

Scoop large teaspoons of the ricotta mixture and roll into small