Name: Gnudi, Spring Vegetables and Lemon Butter Sauce
Yield: Serves 4
Cuisine: British
Ingredients: 45 g Parmesan, grated; 90 g cold, unsalted butter, diced; salt; juice of 2 lemons; 2 g chives, finely chopped; 2 g parsley, finely chopped; 2 g chervil, finely chopped; 1 recipe Spring Vegetables; 100 g cold water; 2 g dill, finely chopped; 1 recipe Gnudi

Preparation info

Serves
4

Difficulty
Easy

Appears in

Catalogued Ideas and Random Thoughts

By Stuart Ralston

Published 2023

About

The first time I had gnudi was when a friend took me to April Bloomfield’s Spotted Pig in the West Village. A Michelin star pub from an English chef, it was one of the coolest places I had ever been. The signatures she was famous for at the time included a burger with Roquefort and also these soft pillowy cheese dumplings.

Ingredients

1 recipe Gnudi
100 g cold water
90 g

Method

First, pro-glaze the gnudi. Put them into a large frying pan with the cold water and start to warm on a medium heat. Once the water begins to simmer, add the cold diced butter, swirling the pan as it cooks.

A butter emulsion should begin to form as the water starts to evaporate (3 to 4 minutes). Add the grated Parmesan to the pan and continue to cook and swirl; the sauce should begin to

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Gnudi, Spring Vegetables and Lemon Butter Sauce

Ingredients

Method

Become a Premium Member to access this recipe

Components

Part of