- 1 large bunch parsley
- 2 large bunches basil
- 250 grams fresh ricotta
- 125 grams Parmesan, finely grated, plus 25g
- 1 egg yolk
- 2 eggs
- 75 grams plain flour, plus 25g
- Semolina flour
- 20 grams butter
- Zest and juice of 1 lemon
- Blast the parsley and basil in the microwave at 10-second intervals to wilt it. Squeeze out any excess water with kitchen towel. Blitz to a puree in the processor.
- With an electric whisk, whip up the herb puree, ricotta, eggs and Parmesan. Fold the flour into the mix and add more if it's too sticky. Pop into a piping bag or sandwich bag with the corner cut off.
- Sprinkle your chopping board with a thick layer of semolina flour and pipe long sausages of the ricotta mix on top. Sprinkle more semolina on top and chop into small pieces. Cover and chill overnight in the fridge.
- When ready to serve, plop them into a pan of salted boiling water. When they float, they're ready.
- Melt the butter in a pan until foaming. Add the zest and a squeeze of lemon juice. Toss the gnudi in the sauce and serve with extra Parmesan or pecorino on top.