nov 31

Watch Tobie Puttock Cook A Favourite

Gnudi with Guanciale, Fave, Pecorino and Balsamic

Follow Tobie Puttock on Twitter:

Meet one inspiring mate of mine, Tobes! He’s not only a champion in real life (with a great music taste) but he knows a thing or two about amazing Italian food. When I asked him why he does what he does he said “I love using simple, great quality ingredients and showcasing those ingredients without too much fuss. If I find an amazing tomato I want to keep it simple and just add a few things like a good quality extra-virgin olive oil and some fresh basil as opposed to turing that tomato into some kind of powdered dust and sprinkling it over a fancy dish.” And that’s what I love about working with Tobes, it’s all about real food that tastes great. Plus, I get to learn about new things like Gnudi – it’s like a super-healthy gnocchi that’s make with a base of ricotta… but that’s all I’m giving away! Watch and enjoy, I did! X


Gnudi with Guanciale, Fave, Pecorino and Balsamic

Gnudi are similar to gnocchi but much of the flour is replaced with ricotta to result in a much lighter consistency.

Ingredients (Serves four)

350g fresh ricotta
60g freshly grated pecorino cheese
1/3 cup of plain flour
2 handfuls of broad beans, blanched and podded
12 slices of guanciale cut into match sticks
80g butter
8 mint leaves
Small handful flat leaf parsley leaves, washed, dried and finely chopped
Extra pecorino for grating
Sea salt and freshly cracked pepper
Best quality balsamic

Pop the ricotta into a sieve lined with kitchen paper sitting over a large bowl and allow to sit in the fridge for about an hour or so to remove excess moisture.

Place the ricotta into a large mix bowl and fold in the egg, pecorino, nutmeg, and half the flour. Use a wooden spoon to mix all the ingredients together and then season with salt to taste. Cover and place into the fridge for around 30 mins to allow to harden.

Remove the ricotta mixture from the fridge and dust a clean bench with a little bit of the leftover flour. Take a handful of the ricotta mixture and roll it out into a sausage shape around the size of a ten-cent piece, repeat for the remainder of the mixture and then cut each roll into 2cm lengths to form little pillows. Repeat for the rest of the mixture.

Bring a large pot filled with water to the boil with a good pinch of salt.

In a large non-stick pan cook the guanciale over a medium heat to render the fat down a little, once the guanciale becomes crispy remove it from the pan with a slotted spoon and transfer to kitchen paper to drain. If there is a lot of fat remaining in the pan drain it off.

Dip the gnudi into the remaining flour and then shake them off well to remove any excess flour.

Gently drop the gnudi into the boiling water and cook until they rise to the surface.

Remove them with a slotted spoon and transfer to a sieve to dry a little. Drizzle a small amount of olive oil over them to stop them sticking together.

Melt the butter in the pan over a medium heat, add the gnudi and gently shake the pan around to toast the gnudi, use a small spatula to flip the gnudi as they become golden. As the butter becomes golden on color reduce the heat of the pan.

Add two tablespoons of pasta water to the pan; add the broad beans, mint, crispy guanciale and some cracked pepper.

Serve immediately with grated pecorino and a drizzle of balsamic vinegar.