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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:
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How it's done
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.
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.
|Tip:||Use parsley and basil instead of wild garlic.|
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