250g ricotta,drained overnight

50g parmesan

2 eggs

1 egg yolk

1 tbsp flour

2 cups flour

Artichoke, Broad Bean and Hazelnut

4 globe artichokes,cooked and quartered

150g broad beans,blanched and shelled

100g hazelnuts, roastedand roughly chopped

1 bunch radicchio

100g salted butter

Olive oil

Sea salt

1 preserved lemon, cut into julienne

Gnudi is similar in style to gnocchi, but made with ricotta rather than potato.

Place the drained ricotta, parmesan, pinch of salt, eggs, yolk and flour in a large, stainless steel bowl, and mix until well combined (dough like consistency). Transfer the mix into a piping bag.Spread the flour about 5cm thick onto a tray, indent holes in the flour with your thumb and pipe the gnudi mix into the holes (tablespoon size tubes). Cover with the remaining flour and refrigerate for 3 hours.Remove the gnudis and place onto a floured tray until required.Place a large pot of salted water on high heat and bring to a simmer.Meanwhile, place a large saucepan onto medium heat with one tablespoon olive oil and the butter. Add the artichokes and cook until golden, add the radicchio into the saucepan, along with the broad beans and preserved lemon. Season with a pinch of salt and keep warm.Place the gnudis into the simmering water and cook for 3 minutes.Remove the gnudis from the water and place into the bowls, decorating with a selection of the artichokes, radicchio, broad beans and hazelnuts.Drizzle with a small, decorative splash of the pan juice.