Directions
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.
Enjoy!
