Nigella Seed Gnudi With Curried Tomato Butter

Season the ricotta with salt, stir and place into a fine mesh sieve over a bowl. Let it drain for at least 1 hour.

Finely grate the Pecorino and add 15g into a bowl. Add the ricotta, breadcrumbs, flour, nigella seeds, ½ tsp of salt in with it. Crack the eggs in and stir together. Season with lots of pepper.

Evenly scatter half of the semolina onto a tray. Scoop 1 tbsp worth of ricotta dough with a spoon and plop onto the semolina, repeat this with the rest of the ricotta mix. Scatter the remaining semolina on top of the ricotta dumplings and place in the fridge overnight to dry.

Meanwhile, add the curry leaves into a blender with 30ml of oil. Blend until broken down, then pour into a small saucepan and place on medium heat. Cook for 2-3 mins until dark green, then strain through a fine mesh sieve into a bowl.

Pour the peeled tomatoes into an empty saucepan and crush to break the tomatoes down. Grate the garlic in and cook on medium-high heat, stirring occasionally until thickened, 6-10 mins.

After drying, remove from the fridge and roll the dumplings into tight round circles. Bring a saucepan of salted water to the boil. Once boiling, gently drop the gnudi in and cook until they float to the top. Add the cooked gnudi into the tomato sauce on medium heat and toss through, adding a splash of water if needed to loosen the sauce.

Share onto plates and scatter over the remaining Pecorino and mint leaves. Serve with a fresh crack of black pepper and a drizzle of curry leaf oil.