Herb Gnudi with Buttery Fennel Sauce

Preparation time: 15 minutes
Cooking time: 5 minutes
Serves: 8

500g full cream ricotta
50g Pecorino, grated
2 yolks
1 bunch parsley, very finely chopped
1 bunch chives, very finely chopped
¼ tsp ground nutmeg
500g semolina
150g unsalted butter
24 sage leaves
1 head fennel, very finely sliced
¼ cup pine nuts, toasted
juice of 1 lemon

METHOD

1 Combine the ricotta, Pecorino, yolks, herbs and nutmeg in a bowl and beat well. Add 100g semolina, then stir until smooth. Take walnut-sized pieces and roll into balls, then roll in semolina. Once all the balls are made, cover in semolina and refrigerate for 3 hours, or overnight.

2 Shake off the excess semolina, then cook the gnudi in rapidly-boiling salted water until they float. Meanwhile, heat the butter and sage in a wide pan until lightly-golden, then add the gnudi. Once caramelised, mix in the fennel. Finally, add the pine nuts and lemon juice.