Pronounced nudey – a lol in itself, this recipe comes from Saturday kitchen but it is tweaked a little. Its lighter than gnocchi and It’s possible to freeze the gundi when shaped before cooking if you roll in some flour. Time to get gneading the gnudi.

Ingredients: 

For the gnudi 

• 450g ricotta
• 60g 00 pasta flour
• 40g Parmesan
• 1 egg yolk
• Salt and pepper

For the sauce

• Two large handfuls of peas
• 40g pancetta
• 1 pack of asparagus tips
• Butter
• Handful of taragon
• Lemon
• Extra Virgin olive oil
• Handful of wild garlic (normal garlic will also do one clove will be enough. Wild garlic can be foraged but you need to know what you’re doing and likely you don’t)

Method:

1. Mix all the gnudi ingredients together, turn out onto a floured surface and shape into a sausage. Cut into roughy 1.5 inch sections and place on a floured baking tray. If the dough is too wet add some more flour.
2. Put a large pan of salted water onto the boil and drop in the gnudi, when they are ready they will float to the top. Be careful that they are not sticking to the bottom. When they float take them out and put on a plate.
3. When they are all out put the asparagus into the boiling water and cook for one min. Remove and rinse to cool, dress with olive oil, lemon and tarragon (chopped) and then leave aside.
4. In a cold pan put the pancetta in and start to cook, when it softens add the peas. Cook for 2-3 mins.
5. In a frying pan heat some butter and fry the gnudi until golden brown.
6. Add the gnudi to the bacon and peas and add asparagus. Add a knob of butter and squeeze of lemon, the wild garlic and salt and pepper.
7. Serve 🙂

Spring deliciousness.