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Wild garlic and lemon gnudi (dumplings)
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)
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- 60 g butter
- salted water, boiling
- 0.5 bunch basil, torn into pieces
- 30 g Parmesan, shaved into strips using a peeler
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.
