Wild garlic ricotta gnudi
They are really easy to make but need to be prepared at least a day in advance. Ideally up to three days.This recipe served two hungry people as a main course, it made about 14 large dumplings.
- 250 grams ricotta drained
- 70 grams finely grated parmesan 1 cup
- 2 egg yolks
- 4 wild garlic leaves or ramps
- fresh nutmeg
- salt and pepper
- semolina flour
To make them, add the wild garlic and egg yolks in a food processor and pulse until the garlic is chopped.In a bowl add the ricotta, parmesan, 1/2 tsp of salt, good pinch of pepper and some freshly grated nutmeg. I used a few scrapings on the grater. Add the egg-wild garlic mixture and fold together.
Fill a tray or plate with semolina flour, then take two spoons and shape them in to quenelles or you can roll them. Cover them with some more semolina flour and cover with cling film, or bee wrap (a plastic free-planet friendly alternative) and place in the fridge to firm up for one to three days, ideally three days.
After they have rested and firmed up, bring a pan of salted water to the boil. Meanwhile prepare the butter sauce so you can toss them straight in.
I decided to serve them in a buttery sauce with lemon, asparagus and wild garlic, but you could just use plain brown butter with sage.
5 tbsp. butter6 wild garlic leaves1 tsp grated lemon zest2 tbsp. pine nuts6 asparagus stalks (cut into smaller pieces)
Remove the gnudi from the semolina and dust off any excess and gently drop them into the water and boil for about three minutes or until they float to the top.In a pan add the butter, garlic, lemon zest, asparagus and pine nuts and leave to gently simmer.When gnudi are ready use a slotted spoon and carefully remove them and put them in to the pan of butter and toss to colour them slightly, Serve equally between two bowls (or four if you are serving it as a starter) and grate over some parmesan and some more lemon zest. I added some wild garlic flowers and lemon salt too.