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Wild garlic gnudi

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Wild garlic gnudi

  • 60
  • Serves 2
  • Medium



Today’s recipe is about these light, airy, delicious dumplings, called gnudi. I chose to mix ricotta with wild garlic, cause it is one of my favorite seasonal plant.🌿✨


250 g ricotta

30 g parmesan, grated

200 g wild garlic

1 egg

50 g all purpose flour

Salt & pepper, to taste

*2 tbsp semolina/flour for coating

75 g butter

1 tsp EVOO

150 g asparagus, chopped

Parmesan, shavings

Place ricotta into a fine sieve over a bowl. Stand for 30 minutes to drain.

Put the wild garlic into a bowl, add boiling water and let it stand for 1-2 minute. Drain and rinse under cold water, then squeeze as much water as possible and finely chop.

In a large bowl, add the wild garlic, ricotta, parmesan, egg and flour, season and stir until well combined.

Using your hands, shape small balls and put them on a tray/plate, cover them with semolina and chill for at least 1 hour.

Bring a large pan of water to boil, add the gnudi and cook until rise to the top.

Heat the butter and oil in a pan, add the asparagus and gnudi and cook until golden and crispy. Sprinkle with parmesan and serve.



Buddha bowl with tofu
Vegan banh-mi
Buddha bowl with tofu
Vegan banh-mi

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