Gnudi is a form of dumpling, similar to its cousin gnocchi.  The main difference is that gnudi uses ricotta instead of potatoes.  There are so many different techniques on how to make these light and fluffy dumplings.  I have mixed and matched recipes so you don’t have to wait for 1-3 days before eating them. They partner with pretty much any of your favourite sauces and make the perfect meal anytime of the day.

Serves 4

Ingredients

400g ricotta 

2 eggs

1 egg yolk

120g freshly grated parmesan cheese, plus extra for serving

100g flour

1 tsp salt

Freshly ground pepper

Semolina flour

2 bunches asparagus, woody ends removed and cut into 3 cm pieces

50g butter

4 sprigs of thyme, marjoram or basil

½ lemon, juice

Method

In a large bowl, mix together ricotta, eggs, egg yolk, flour, seasoning and parmesan cheese.  Mix to combine. Put into a piping bag with large plain nozzle.

Dust a tray heavily (5mm) with semolina and pipe 2cm wide tubes the length of the tray. Continue until all the mix is used and gently roll the tubes in the semolina.

Chill for as long as possible (1 hour - or overnight).

Bring a large pot of salted water to the boil.

Whilst the water is coming to the boil. Heat a large fry pan with butter, add the herbs and asparagus and cook until the asparagus becomes tender (4 minutes).

Cut the gnudi into 4 cm lengths, cook in boiling water, when they rise to the top (3-4 minutes) remove and drain. 

Add them to the asparagus, season, grate over plenty of parmesan cheese and enjoy immediately.