Wild garlic and lemon gnudi (dumplings)

Wild garlic and lemon gnudi (dumplings)

Total: 40 Min. | Active: 40 Min.
Nutritional value / person: 495 kcal
, Fat: 36 g
, Carbohydrate: 19 g
, Protein: 22 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Gnudi dough

500 g ricotta
80 g Parmesan, freshly grated
4 tbsp pasta flour
½ tsp salt
1 bunch wild garlic, finely chopped
½ bunch basil, finely chopped
1 organic lemon, grated zest, juice set aside
40 g pasta flour

Gnudi (dumplings)

salted water, boiling
60 g butter
½ bunch basil, torn into pieces
30 g Parmesan, shaved into strips using a peeler
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How it's done

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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.

Good to know
Tip: Use parsley and basil instead of wild garlic.

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