12 May 2022
Gnudi are pillowy ricotta dumplings. Like gnocchi but lighter, they're perfect little bites for lunch. Give them a try before the wild garlic season is over. Paired with mint, peas and asparagus this is a beautifully fresh dish for spring.
Wild Garlic Gnudi Recipe
Makes: 16 gnudi
Prep time: 15-20 minutes
Chill time: 4-24 hours
Cooking time: 15 minutes
For the gnudi:
- 25g wild garlic - washed, dried, and finely chopped
- 250g ricotta - drained
- 75g Parmigiano Reggiano, grated
- 2 egg yolks
- Salt and a black pepper
- Freshly grated nutmeg (about 6 scrapes on the grater)
- 3 1/2 tbsp flour, approx. 30g
- Fine Semolina flour for dusting
For the wild garlic butter:
Make one block for this dish and use 50g.
- 250g softened unsalted butter
- 25g wild garlic
- 10 mint leaves
- Flaked salt
- 150g peas
- Bunch of asparagus
- Lemon zest
- Toasted pine nuts
Serve your way: sage butter, pesto and tomato sauce also make delicious accompaniments for this dish.
Plan ahead and make the gnudi in advance of when you'd like to enjoy this dish. For best results leave the dumplings covered in semolina flour in the fridge for 24 hours.They can be cooked after just a few hours but they will be more delicate. If you are making these a few days in advance then you can leave the flour out of the recipe and coat the gnudi completely in semolina.
To make the gnudi & butter:
- Make sure the ricotta is well drained, then mix all the ingredients for the gnudi in a bowl.
- Using two spoons shape the gnudi into dumplings or make them into balls using damp hands.
- Add some semolina in a dish then place the dumplings in and cover liberally with more semolina. This will help form a coating. Cover the gnudi and chill.
- To make the wild garlic butter, finely chop the wild garlic and mint, mix with the softened butter and a good pinch of salt (you can do this in a food processor). Tip out onto some baking paper, roll into a tight log and twist the ends of the paper. Place in the fridge to chill.
To cook the gnudi:
- Remove the gnudi from the fridge and brush off the semolina.
- To cook, bring a saucepan of water to the boil, then add the gnudi and simmer gently until they float - approx. 4 minutes.
- Meanwhile, blanch the peas and asparagus in a seperate pan.
- Heat a non-stick frying pan and add 4 tbsp of the butter. Strain the gnudi using a slotted spoon, add to the pan and gently fry on each side to colour. Add some more butter (2 tbsp) and toss the pan to melt.
- To serve, add mint leaves, grated lemon zest, toasted pine nuts and lots of grated parmesan. A little torn burrata is also a nice addition.