- 4 cups beach spinach (tetragonia/Warrigal greens)
- 75g Bunya nuts, grated
- 500g ricotta (full cream, well drained)
- 2 egg yolks
- sea salt flakes and freshly-ground white pepper
- 1 cup plain flour
- 600ml cream
- 100g live yoghurt
- 1 tsp dried native thyme
- 120g fresh buffalo curd, crumble
Preparation time: 15 minutes
Cooking time: 2 hours
1 Blanch the beach spinach until wilted, then chop very finely. Mix with the bunya nuts, ricotta and yolks, season with salt and pepper, then mix until smooth. Add the flour, then mix until a paste forms. Use a small spoon to make egg shaped pieces, then blanch in boiling water until they float for 30 seconds, scoop out and set aside.
2 Warm the cream to blood temperature, then stir in the yoghurt. Set aside for 2 hours, then beat until the cream splits and forms butter. Continue beating, drain liquid from time to time, until thickened.
3 Put 75g butter in a large pan over a moderate heat and cook until lightly browned. Add the gnudi, cook for 3 minutes, then add another 75g butter, native thyme and curd, toss gently, then serve.