Ravinder Bhogal paneer gnudi with spring saag and rainbow chard recipe on Saturday Kitchen

Ravinder Bhogal served up tasty paneer gnudi with spring saag and rainbow chard on Saturday Kitchen.

The ingredients for the paneer gnudi are: 2 litres full-fat milk, 1 lemon, juice only, 7g free-range egg yolk (about ½ free-range egg yolk), 50g Parmesan, grated, good grinding fresh nutmeg, 200g semolina, 30g ghee, salt and freshly ground black pepper.

For the saag: 500g mixed baby spinach, nettles, wild garlic and sorrel (ideally 125g each), 1 tbsp ghee, 1 small red onion, very finely chopped, 1 tsp cumin seeds, 5cm piece fresh root ginger, peeled and finely grated, 1–2 large garlic cloves, chopped, 1 bird’s eye green chilli, finely chopped, knob of butter, salt and freshly ground black pepper.

For the chard: 4 tbsp extra virgin olive oil, 2 garlic cloves, finely sliced, 1 red chilli, finely chopped, 1 lemon, zest and juice, 200g rainbow chard, chopped, including stalks, salt and freshly ground black pepper.

To garnish: 2 preserved lemons, rind only, finely chopped, 100g pine nuts, toasted and 50g Parmesan, grated.




See more vegetarian recipes in the book titled: Vegetarian Cookbook Simple and Quick: The 150 tastiest recipes available from Amazon now.

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