🏴󠁧󠁢󠁳󠁣󠁴󠁿 Turnip Dumplings 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Serves 4-6 (approx 30 gnudi)
4 x small turnip (swede/rutebega)
500g ricotta
Zest of 1 lemon
Juice of half a lemon
4 heaped tbsp Tipo 00 flour
Generous Pinch of salt
Black pepper
Olive oil
1 cup fine semolina

Get your Swede chopped into small chunks, coat in olive oil, season and toast at 180c for 30 mins. Turn and redistribute then back in oven for another 30mins till lightly caramelised round the edges. Tip into a blender with a spoon of ricotta, lemon juice and about 80ml water. Blend till smooth, then pass through a sieve. Add your remaining Ricotta, lemon zest, seasoning and 2 heaped tbsp Tipo 00 flour. Mix together then add your remaining 2 tbsp flour. Fold gently to combine.
Add your semolina to a tray, take a heaped teaspoon of the mixture and drop into the semolina, coat then roll into golf ball sized balls. Pop into fridge and get the stock made.

Boil your gnudi till they float to the surface then for another few minutes. They take longer than gnocchi due to the size. I served 6 per person, but 3 would be perfect for a starter. Once in a bowl, dress lightly with a pour of the parmesan stock, drizzle of good olive oil, sprinkle of toasted oatmeal salt*, black pepper, grated parmesan and fresh parsley.

Parmesan stock
1 onion sliced
2 stalks celery finely sliced
1 bulb of garlic broken into cloves & peeled
Parsley stalks from 1 bunch, chopped
500ml chicken stock
1 cup white wine
1 bay leaf
Heel of parmesan
Wedge of lemon

Soften the onion, celery and garlic in a little olive oil, with the parsley and bay leaf. Add a cup white wine, 500ml stock and a heel of parmesan. Simmer until reduced to about a third of original volume. Strain and press through a sieve to get all the liquid, squeeze in a wedge of lemon and season if required, take care as the reduced stock will already be salty. Get back into a pan and reduce a little further. Decant into a jug.

*toast oatmeal in a fry frying pan till golden & toasty looking, then grind in a pestle & mortar with flakey salt

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