Dish

Ricotta Gnudi with Roasted Agrodolce Onions and Pecorino (v)

These pasta pillows are the ultimate comfort food and lovely with the sweet and sour onions or crispy sage and a squeeze of lemon.

AGRODOLCE ONIONS 4 small red onions or shallots, halved

2 tablespoon­s each extra virgin olive oil and red wine vinegar

1 teaspoon raw sugar GNUDI 500 grams ricotta 100 grams grated parmesan zest of 1 lemon 150 grams type 00 pasta flour 1 teaspoon table salt 20 grams butter

1 tablespoon extra virgin olive oil TO SERVE finely grated pecorino

Preheat the oven to 180oc fan bake.

ONIONS: Place the onions in a roasting dish with the extra virgin olive oil, vinegar and sugar and toss to combine. Roast for 20-25 minutes, or until the onions are soft and sticky. Set aside to cool, then peel the onion into individual petals.

GNUDI: Place the ricotta and parmesan in a food processor and whizz until smooth. Place the mixture into a bowl and fold through the zest, flour and salt. Cover and refrigerat­e for 15 minutes.

Tip the mixture onto a well-floured surface. Using floured hands, tear off walnut-sized pieces of dough and gently pat into balls or squares.

Bring a pot of salted water to a gentle boil. Gently place the gnudi into the water and let them cook until they are firm and rise to the surface – about 2-3 minutes. Remove the gnudi using a slotted spoon and place on a piece of baking paper to cool.

Heat the butter and extra virgin olive oil in a large frying pan. Add the gnudi and cook for 30-45 seconds until the underside starts to become brown and crispy. Flip gently and repeat.

TO SERVE:

Serve the gnudi with the butter from the pan, agrodolce onions and pecorino. SERVES 4