for 4 person

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

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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