T
hese little gnudi pillows are a lighter take on the chewier gnocchi – a potato based recipe – and instead use creamy ricotta and very little flour to form a creamy and lovely textured equivalent. Historically they are known in Italy as ‘naked’ ravioli. Use your imagination….these ones however are clothed in a simple buttery lemon sauce. A delicious end to whats been a temperamental June weekend. Glorious sun one minute and torrential rain the next. Since the gardens and parks are in full green bloom with all the nourishing rain, a dinner inspired using fresh summer vegetables here makes them not an addition to the gnudi main event but an equal partner.
This recipe is speedy to knock up especially once you’ve fried the gnudi. Simply toss together the blanched vegetables in some buttery lemon and voila…you have a perfect summers meal!
Feel free to use any range of vegetables. Sliced blanched asparagus would be glorious here when in season perhaps with pancetta instead of chorizo. Or try string in some last minute wild garlic leaves, basil or mint.
Serves 2
Gnudi
- 250g ricotta cheese
- 60g plain flour
- 1 large egg, beten
- 20g finely grated parmesan (plus more for garnish)
- Grated zest 1 lemon
- Salt and pepper
Sauce
- 1/2 lemon
- 100g peas
- 100g broad beans, podded (or any other summer green veg enough for 2)
- 100g chorizo, sliced on the diagonal
- 40g unsalted butter
- Handful chopped chives
- Begin making the gnudi. Combine all ingredients into a bowl and mix until well combined.
- Tip out onto a floured surface and roll into a log shape (as thick as you like). Add a little more flour if needed. The texture should come together and not be wet but it will be very soft and pillowy like dough. Quite fragile.
- Chop into gnudi pieces (mine were about 2 inch long) and place on a tray until ready to cook
- Bring a pan of water to the boil and blanch your vegetables of choice and then drain and set aside.
- Using the same pan, season the water and poach the gnudi for a few minutes. They will rise to the surface and float once cooked and ready. When this happens, use a slotted spoon to drain and place on a lined tray. Keep the water for the sauce.
- Heat a frying pan and add half the butter and a little oil. Heat on a high heat and then fry the gnudi until golden brown all over. Place on a warm plate and keep warm once golden.
- In the same pan, add the sliced chorizo and fry just until beginning to crisp.
- (You need to now work quickly to prevent the vegetables decolouring). Add the vegetables – peas and beans – to the chorizo in the pan and season.
- Next add in the rest of the butter and stir to emulsify the sauce. Add a splash of the gnudi poaching water.
- Simmer and then add the gnudi to the mixture and warm through and coat in the buttery juices.
- Finally, when all warmed through, squeeze over the lemon juice and the chopped chives.
- Serve in deep warm bowls topped with any reserved chopped chives and some more grated parmesan
