To make the gnudi, in a large bowl mix the ricotta, egg, egg yolk, Parmesan and flour. Add nutmeg and seasoning to taste. Sprinkle half the semolina over a baking tray. With two
teaspoons or oiled hands, shape mixture into 32 rugby ball shapes, placing them on the semolina tray as you go. Sprinkle over remaining semolina and gently roll gnudi/shake tray to coat evenly in semolina.
Step 2
In a large pan of salted boiling water, cook the gnudi for 5min (do this in two batches if necessary). They will float before this but need to be cooked through. With a slotted spoon, carefully lift on to a clean baking sheet in a single layer (drain and reserve pan). Set aside for 2min to steam dry and firm up slightly.
Step 3
Return gnudi to empty pan and gently fold through olive oil, pinenuts, Parmesan, garlic and most of the basil. Divide among four warm plates. Drizzle over extra oil and scatter over remaining basil. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
