Ricotta gnudi with spinach & brown butter
Pillowy ricotta dumplings with wilted spinach, brown butter and Parmesan; a weekend project worth it.
Baked ricotta pots with blackberries & cinnamon apple
Creamy lemon-scented ricotta baked with cinnamon apple and blackberries under a crunchy oat and hazelnut top, served warm or cold from the fridge.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Heat the oven to 170°C fan. Lightly grease four 250ml ramekins or a 20cm baking dish.
- Step 2
Whisk the ricotta, yogurt, eggs, honey, vanilla and lemon zest until smooth.
- Step 3
Toss the apple with the cinnamon; fold into the ricotta with half the blackberries.
- Step 4
Divide between the ramekins. Scatter over the remaining blackberries, then the oats and hazelnuts.
- Step 5
Bake 25-30 minutes until just set with a slight wobble and golden at the edges.
- Step 6
Eat warm, or cool and keep in the fridge for up to 3 days.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 410 kcal |
|---|---|
| Protein | 19g |
| Carbohydrates | 28g |
| – of which sugars | 17g |
| Fibre | 5g |
| Fat | 25g |
| – of which saturates | 12g |
| – of which omega-3 | 0.2g |
| Calcium | 370mg |
| Iron | 1.2mg |
| Salt | 0.4g |
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