Actress and avid foodie Nicole ‘Milly’ Millbank shares one of her nourishing recipes with us from Milly’s Real Food, where she demonstrates how to create a delicious meal from fresh, affordable and accessible produce.
250g of best quality fresh ricotta (from an Italian deli if possible)
50g freshly grated Parmesan
A few gratings of lemon zest
Extra virgin olive oil for drizzling
A few fresh thyme leaves
50g of Gorgonzola
Sea salt and freshly ground pepper
- Gently break the ricotta and drain in a sieve over a bowl in the fridge for at least two hours to get rid of any excess moisture, it needs to be dry and crumbly.
- Put the ricotta, parmesan, nutmeg and lemon zest into a bowl and beat together until smooth. Add a pinch of salt and pepper and taste to check the seasoning.
- Spread the semolina onto a large baking tray. Grab a small golf ball sized piece of ricotta and roll between your hands to form a small ball then pop it on the semolina. Do this with all the mixture then gently roll the tray back and forth to cover the balls completely.
- Stick the entire tray, uncovered into the fridge overnight. The semolina will draw out all the moisture from the ricotta and create a fabulous crust.
- Bring a large pan of salted water up to the boil, gently drop the gnudi into the water and cook for about 2 minutes or until they rise to the surface.
- Meanwhile, pop a pan on a medium heat and the butter and a drizzle of olive oil. Once the butter has melted, rip in most of the thyme leaves and crumble in the Gorgonzola.
- Add a tablespoon of the cooking water and swirl the pan to create a creamy sauce.
- Serve immediately over the gnudi with a light drizzle of extra virgin olive oil and a scatter of extra thyme leaves.
Milly’s Real Food is published by HQ/HarperCollins, RRP £20, available at WH Smith, Waterstones and Amazon.