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Wild garlic and lemon gnudi (dumplings)
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 495
  • Fat about 36g
  • Carbohydrates about 19g
  • Protein about 22g
This is needed
This is needed for 4 people
Gnudi dough
  • 500 g ricotta
  • 80 g Parmesan, freshly grated
  • 0.5 tsp salt
  • 4 tbsp pasta flour
  • 0.5 bunch basil, finely chopped
  • 1 bunch wild garlic, finely chopped
  • 1 organic lemon, grated zest, juice set aside
  • 40 g pasta flour
Gnudi (dumplings)
  • 60 g butter
  • salted water, boiling
  • 0.5 bunch basil, torn into pieces
  • 30 g Parmesan, shaved into strips using a peeler
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And that's how it's done
And that's how it's done
Gnudi dough
Mix the ricotta, cheese, flour and salt in a bowl. Add the wild garlic, basil and lemon zest, mix well. Using 2 teaspoons, shape the mixture into oval-shaped dumplings. Empty the flour into a deep dish, toss the gnudi in the flour in batches.
Gnudi (dumplings)
Cook the gnudi in batches in gently simmering salted water for approx. 6 mins. until they float to the surface. Remove with a slotted spoon, drain. Heat the butter in a non-stick frying pan until the butter smells nutty. Stir in the reserved lemon juice. Add the gnudi, mix carefully and plate up. Garnish with the basil and parmesan.

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