Nettle gnudi with wild pesto
Details
- Servings: 10
- Diet: Balanced
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Ingredients
- 2 x 250g tubs good-quality ricotta
- 200g young nettle leaves (foraged - see tip)
- 50g parmesan (or vegetarian alternative), plus extra to serve
- 2 egg yolks
- nutmeg, for grating
- 350g semolina flour or fine semolina
- 6 tbsp wild pesto (see recipe in Goes well with)
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