METHOD

1. Mix the ricotta, egg yolk, 00 flour and Parmesan together in a bowl, then add the lemon zest and a good pinch of sea salt and freshly ground black pepper. Taste and check the seasoning.

2. Dust a gastro / deep baking tray with a generous layer of fine semolina, about 3mm thick.

3. Roll the gnudi mix into 30-40g balls, then lay them onto the lined gastro, making sure they are well spread out. Cover the gnudi with another generous dusting of semolina and then chill in the fridge for 24hrs. This resting time allows the semolina to form a crust on the gnudi, which helps them hold their shape.

4. Bring your chicken stock to a simmer, add the parmesan rinds and cook for 10mins to impart they flavour in the broth, then remove them. The rinds can be rinsed and used again for this purpose.

5. Dust excess semolina off the gnudi (store the excess in the fridge as it can be used again), then poach a portion of gnudi in the broth for about 3 mins - they will rise to the surface when they are ready.

6. Serve the gnudi with some of the broth and garnish with some fresh herbs and a drizzle of good olive oil.