I am so excited about our garden at the moment, particularly the vegetables, they are coming on amazingly well hugely helped by the gorgeous unheard of sunshine we are having in Manchester. The beetroot and chard have recovered from the leaf miner bug that devastated them a few weeks ago, the kale has recovered from their caterpillar attack and everything else has just grown like the clappers. The first photo was taken 2 weeks ago, and the 2nd this morning, I cant believe how fast everything is growing!
One thing that hasn’t grown quite as well as I would have hoped is the sugar snap peas, whilst we have had a few, and I’m guilty of eating one every time I go out to the garden to inspect the veg they haven’t given us the abundant harvest I was hoping for. From what I gather they don’t love too much sunshine and dry weather so maybe that’s where they have fallen down a bit. Never mind, the rest of the crops most than make up for them.
So with my handful of pea pods that made it inside I thought I would make a delicious light meal for one that really showed them off. I always think a meal for one is an opportunity to really treat yourself; you don’t have to pander to anyone else’s tastes you just get to have all the things you love. Gnudi is similar to gnocchi but without potatoes, the main component is ricotta so they are much lighter and more summery and work so well with some fresh green veggies, in this case my lovely sweet sugar snap peas.
Ricotta Gnudi with Peas
Serves one – could easily be multiplied for up to 4 people I think more would be a faff.
- 175g ricotta
- 1 egg yolk
- 3tbsp Parmesan
- Gated nutmeg
- 75g fine semolina*
- 25g butter
- 8 Sage Leaves
- Handful of sugar snap peas
Strain the ricotta in some muslin – either overnight hanging or if your unorganised like me by squeezing it until as much liquid as possible comes out.
Combine the strained ricotta, egg yolk, parmesan and a good grating of nutmeg to form a thick dry-ish paste.
Spread a layer of semolina onto a plate, dampen your hands with water then cover in semolina – roll small ball of the nudie mixture in your hands to make a small sausage (there should be 12-14 gnudis) then place on the plate of semolina.
In a perfect world place the gnudi – covered in a clean tea towel (not cling film!) in the fridge for at least 4 hours so a skin forms and the center firms up. You can skip this step as long as you got your ricotta really dry and are careful with the next step although they wont be as perfect.
Add the gnudi a few at a time to a just simmering pan of salted water (if its boiling they will go to mush!) as soon as the nudies float to the surface fish out with a slotted spoon and place to one side on a plate. Repeat until all the nudies have floated up to the surface.
In a frying pan over a medium heat add the butter, once it has melted add the sage leaves for 1 min so they flavour the butter, add the gnudi and sliced sugar snap peas and cook for 2 mins until the nudies are lightly golden and the peas have softened slightly but still have bite.
Serve and enjoy – hopefully outside in the lovely sunshine!
*If you cant find fine semolina put blitz semolina in the blender for a few mins.