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.
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
20 sage leaves
3 tbsp pine nuts
big pinch of dried chilli flakes or sweet smoked paprika flakes
juice of ½ lemon
1) Preheat the oven to 180°C. Line a baking tray withbaking paper.
2) 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.
3) 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.
4) 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.
5) 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. This recipe will have you dipping, smearing, dunking and diving back for another forkful. It’s a simple yet stunning addition to a holiday season grazing platter.
A tasty dish to make with the kids from Jamie Oliver’s first children’s book ‘Billy and the Giant Adventure’
A warming recipe from Jamie Oliver’s first children’s book ‘Billy and the Giant Adventure’.
Combine the sweet with the salty for this these delicious cupcakes.
Want some inspiration for great Mother's Day gifts? Read on to hear what members of the Penguin team are planning to gift to their mothers, grandmothers and mother figures!
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.
A tremendously tasty traybake.
Butter chicken and chicken wings, together at last.
A truly tasty Texan sandwich.
I’m a long-time tofu lover and when it comes to cooking it, I’ve tried it all. Baking, frying, grilling, shredding, slicing, crumbling . . . the list goes on. So, believe me when I say this is one of the best.
This homemade pasta sauce is so simple, it feels like you’re cheating.
It's in the sauce.