A comforting dish that also happens to be keto-friendly.
A nod to the Italian keto mummas for this comforting dish! The soft, pillowy gnocchi-like dumplings are made with ricotta instead of potato, which makes them lighter and less chewy than their cousins. The gnudi are then baked instead of boiled and drenched in a wonderfully buttery finger-licking sauce.
Serves 3-4
Ingredients
Gnudi
- 150g baby spinach leaves
- 1 cup ricotta
- 1 egg, whisked
- ½ cup grated Parmesan, plus a few shavings to garnish
- 1 tsp ground nutmeg
- zest of 1 lemon
- ½ tsp sea salt, plus extra to flurry on top
- ½ tsp freshly ground black pepper
- ½ cup fresh basil leaves, thinly sliced
Lemon, Sage & Pine Nut Brown Butter Sauce
- 100g butter
- 20 sage leaves
- 3 tbsp pine nuts
- big pinch of dried chilli flakes or sweet smoked paprika flakes
- juice of ½ lemon
Method
Preheat the oven to 180°C. Line a baking tray with baking paper.
First up, blanch the spinach by boiling the kettle and pouring the boiling water over the spinach to wilt. Drain off the water quickly, as otherwise it will continue to cook. Allow the spinach to cool slightly, then squeeze dry with your hands and chop finely.
Place the spinach in a bowl with the remaining gnudi ingredients and mix well. Roll the mixture into balls, then place them on the prepared tray and bake for 20 minutes or until golden. While they are baking make the sauce.
Place the butter in a saucepan or frying pan over a medium-high heat. Once the butter has nearly melted, add the sage leaves, pine nuts and dried chilli flakes, and continue to cook for 2–3 minutes, until the sage is frizzled and the butter has gone a lovely golden-brown colour and smells sweet and nutty. Remove from the heat and squeeze in the lemon juice. Stir to combine.
Place the gnudi in a serving bowl and drizzle with the butter sauce, then add shavings of Parmesan and season once more. Serve immediately.
Loaded with nourishing fats, herbs and spices, this dip is super simple to prepare and an easy way to add a splash of vibrant colour and flavour to a big platter of veggies.
Feel-good fudge that is rich, nutty, creamy and studded with succulent sour blackberries . . . Ummm yes pa-lease.
Welcome to The Penguin Supper Club! A (cook)book club for home cooks, aspiring chefs, and food enthusiasts where we’ll be trying out recipes from our fantastic new cookbooks.
Fast, spicy and delicious, this is the perfect midweek meal to put a smile on your face.
There’s something timeless about a tartine – a rustic slice of golden, toasted sourdough bread topped with simple yet vibrant ingredients. Just three ingredients have the power to create flavours that are earthy, tangy and satisfyingly rich.
This babka recipe brings together the classic combination of chocolate and orange, creating a sweet, comforting dessert bread. The candied orange peel adds a delightful contrasting texture to this sweet and soft loaf.
Onigiri is real soul food. It’s perfect for picnics, weekend activities and family car journeys. Use this recipe to make as many onigiri as your heart desires, with filling or without (shio-nigiri).
Hidden in these meatballs from Jamie Oliver are cannellini beans for an added fibre bonus. Using an old friend like meatballs to get some beans into your life is a tasty, nutritious win.
Make this stunning cake and wow your guests at your next summer gathering; the cake is moist from the olive oil and stacked high with your choice of either whipped cream or buttercream, and fresh peaches.
The perfect quick summer meal, this simple pasta dish uses only a few simple ingredients but is packed with bright, herby flavours.
Full of depth and umami flavours, this crispy chicken is paired with a light herb sauce and a punchy garlic sauce to make an unbelievably tasty meal.
