We recently received a selection of recipes from Steve Groves, Head Chef Roux at Parliament Square and today we are delighted to publish the third, enjoy…
Ricotta Gnudi, Roasted Squash, Sage Butter Recipe
Serves 4
Ingredients (for the gnudi)
- 500g Creamy ricotta
- 50g Parmesan
- 500g Semolina flour
- Salt
Method (for the gnudi)
- Dry the ricotta by pressing it lightly in a very clean cloth. Transfer it to a mixing bowl and season with salt and freshly grated parmesan.
- Line a baking sheet with greaseproof paper then sprinkle liberally with the semolina flour. Place the rest of the semolina in a large bowl. Divide the mixture into 40 pieces then roll into balls and roll in the semolina in the bowl a couple at a time to get them nicely coated, be careful not to get creases in them at this point.
- Once coated, place on the baking sheet and sprinkle with some more semolina.
- Place uncovered in the fridge and leave for three days. The semolina will absorb some moisture from the ricotta then dry to form a delicate skin.
- To cook the gnudi place in simmering salted water for 3 minutes then remove into the sage butter
Ingredients (for the sage butter)
- 125g Unsalted butter, diced
- 20 sage leaves
- 1tsp sherry vinegar
Ingredients (for the squash)
- 1 400g butternut quash, peeeled and diced (roughly 1.5cm)
- 1tbsp light olive oil
- Salt and pepper
Method (for the sage butter)
- Heat a fruing pan over a medium- high heat and add the buttter, when it begins to foam and the sage leaves and stir untile the sizzling stops.
- Remove the sage leaves onto the kitchen paper.
- Cook the butter until butt brown then remove from the heat and add the vinegar, be careful as it may splutter.
Method (for the squash)
- Preheat oven to 190°c
- Toss the squash together with the oul and seasoning then place on a baking tray and roast in the oven for 10 -15 minutes until tender and lightly coloured.
- Serve the gnudi in a bowl with the sage butter, top with the roasted squash, some freshly grated parmesan and the crispy sage leaves
Recipe by Steve Groves Head Chef Roux at Parliament Square