Ravinder Bhogal’s paneer gnudi with saag

Method

1. Make the gnudi the day before you want to serve. Put the milk in a pan and bring up to the boil, stirring constantly, then stir in the lemon juice. Take off the heat and set aside for 20 minutes. The mixture should curdle and the curds and whey should separate.
2. Line a sieve with a clean J-Cloth or muslin square and set over a jug or bowl; pour in the curds and whey, catching the curds in the cloth/muslin. Discard the whey (or use to make scones). Rinse the curds under cold water, then gather in the cloth/muslin and squeeze out excess liquid.
3. Put the curds in a mixing bowl and use your hands to lightly knead them with the egg yolk, cheese, nutmeg, 1-2 tbsp cold water and black pepper. Don’t overwork the gnudi mixture.
4. Sprinkle half the semolina on a tray or serving platter. Roll the gnudi mix into 30-35 small balls and add to the tray/platter of semolina. Sprinkle the rest of the semolina on top, roll the balls to coat, then cover and chill for 24 hours.
5. For the saag, bring a large pan of water to the boil and have a large bowl of iced water to hand. Cook the spinach for a few seconds until wilted, then plunge into the iced water. Lift out the spinach (save → the water) and put in a clean J-Cloth/ muslin square. Squeeze out any excess liquid, put in a blender/food processor and whizz until smooth.
6. Melt the 40g butter in a pan over a medium heat, then fry the onion and cumin seeds for 5 minutes until the onion is turning golden. Add the ginger, garlic and chilli and fry for 1-2 minutes until aromatic. Stir in the spinach purée, season, then cook until heated through.
7. For the cavolo nero, bring the pan of water back to the boil and refresh the bowl of iced water. Add the cavolo nero to the boiling water and cook for 1 minute, then plunge straight into the iced water (to keep its colour bright). Lift out and squeeze dry in the J-Cloth/muslin square you used for the spinach. Heat the 60ml olive oil in a separate pan over a low heat, then fry the garlic, chilli and lemon zest until fragrant. Add the lemon juice, then stir in the cavolo nero to warm through. Taste and season.
8. Just before serving remove the gnudi from the semolina. Bring a new pan of salted water to the boil. Melt the 25g butter in a clean frying pan until foaming. In batches, gently lower the gnudi into the water with a slotted spoon and simmer for about 45 seconds. Lift out with the slotted spoon, add to the pan of butter and fry for 2-3 minutes until pale golden.
9. To serve, spoon the saag into 4 or 6 warmed bowls, then top with cavolo nero and the gnudi. Scatter with preserved lemon/lemon zest, pine nuts and more grated parmesan.