Good news - the computer glitch has been solved (hopefully for good) and I am excited to finally share this recipe! These ricotta dumplings (or gnudi) are a perfect addition to any spring menu. Prepared in a very similar fashion to gnocchi, gnudi are much lighter than their potato-based cousins, so they are a perfect match for warmer weather or when you are craving a lighter pasta dish.

Preparing the gnudi takes some time, and I find it easiest to make a batch over the weekend. The neat thing about gnudi is that they freeze well and don’t need to be thawed prior to cooking, so you can make a double batch and freeze the leftovers for later use.

The critical ingredient for gnudi is the ricotta cheese. I have found making fresh ricotta at home to be the best choice; it takes very little work and less than twenty minutes (and you’ll be able to brag to your friends that you are a cheese maker). For excellent step-by-step instruction on making ricotta at home check out: Eggs on Sunday, Becks & Posh, or 101 Cookbooks.

When you are putting together the gnudi dough, it is best to use a light touch. Working the dough too much will make the gnudi more dense and a bit tough. Once your dough is bound together into a ball, the next step is to gently roll pieces out into the form of a snake:

After rolling, the dough needs to be cut into even 1-inch pieces. It is important to keep a uniform size - the gnudi will cook more evenly and look better on the plate. Once your dough has been cut, you need to create the impressions in the gnudi that will help the sauce cling to it - this is done by making an indentation with your thumb and using the tines of your fork to create lines:

Gnudi can be paired with any sauce suitable for pasta. In this particular recipe I used the same sauce I used for a halibut post a while back - I thought it would be helpful to see how getting the hang of a single sauce can lead to a variety of applications (plus it is seasonal and really tasty!).

Looking forward to hearing your comments on the recipe and your ricotta-making experiences at home!

~ Sue

Ricotta Dumplings (Gnudi)

(Serves 4-6)

• 1 pound (about 2 cups) whole-milk ricotta (drained if wet)
• 1 cup Parmigiano-Reggiano cheese
• 2 teaspoons salt
• Pinch of fresh ground pepper
• 1 large egg, lightly beaten in a small bowl
• 1 - 1 ½ cups all-purpose flour

In a large bowl combine the ricotta, Parmigiano-Reggiano cheese, salt, pepper, and beaten egg. Mix well. Slowly add flour in small batches (about ½ cup at a time) and gently mix using a spatula. Add enough flour so that the dough holds together.

Transfer the dough to a large wooden board and knead briefly (about a minute or so) until it is smooth and pliable. Avoid overworking the dough; this will lead to tough, dense gnudi. Cut the dough into four pieces, each about the size of a baseball.

Lightly flour your hands and the cutting board. Using both hands, roll out the dough with a light back and forth motion until it is about ¾ inch thick (it will look like a snake). Use a knife to cut the roll into 1-inch pieces.

Using your thumb, roll each piece of dough along the tines of a fork, pressing in a bit with your thumb to create an indentation on one side and lines from the fork on the other. Place the prepared gnudi on a separate plate. Once you have a plate full, cover with a kitchen towel and place in the refrigerator; continue with remaining gnudi.

Prepare the sauce (recipe below)

Bring a large pot of water to a boil. Add a pinch of sea salt and the gnudi. Once they rise to the surface, cook them for one additional minute. Using a slotted spoon or a spider, transfer them to the prepared sauce.

*The gnudi can be prepared ahead of time and refrigerated for several hours or they can be frozen. To freeze, place them on a baking sheet or plate so that they do not touch. Once they have frozen, place them in a plastic bag. You do not need to defrost before cooking, just add them to a pot of boiling water.

Asparagus & Fava Bean Sauce
• 1 small shallot, minced
• ¼ cup white wine vinegar
• ¼ cup dry white wine
• ½ cup (1 stick) cold unsalted butter, cut into small cubes
• 1 tablespoon fresh thyme
• Sea salt
• Fresh ground black pepper
• 1 bunch asparagus, trimmed and sliced into bite-size pieces
• 2 cups fava beans (about 10-15 large pods), removed from their pods
• 1 tablespoon extra virgin olive oil

Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2 minutes. Using a slotted spoon or a spider, remove the asparagus from the boiling water to a colander set over the sink. Add the shelled fava beans to the boiling water and blanch for 2 minutes. Using a slotted spoon or a spider, remove the fava beans and add to another colander over the sink. When the fava beans are cool enough to handle, pinch them out of their skins and combine them with the asparagus.

Fill a small saucepan with about 2 inches of water and set over low heat. Cover with a heat resistant bowl big enough to hold 2-3 cups of liquid.

In a medium saucepan set over medium-high heat, combine the shallot, vinegar, and wine. Cook for 5-8 minutes or until the liquid is reduced to about 2 tablespoons.

Turn off the heat source and allow the shallot mixture to cool slightly, about 2-3 minutes. Over low heat add the butter 3 pieces at a time, whisking until almost completely emulsified. Continue until all of the butter has been combined. Stir in the thyme and season with a pinch of sea salt and fresh ground pepper. Taste and adjust seasonings.

Add the sauce to your prepared glass bowl set over the simmering water (this will keep your sauce warm without separating).

Cook the gnudi.

In a large skillet set over medium high heat add 1 tablespoon of extra-virgin olive oil to coat. Add the asparagus and fava beans and a pinch of sea salt. Add the cooked gnudi and stir for 30 seconds. Pour the sauce over and toss so that all ingredients are well combined.

Serve immediately and garnish with a pinch of Parmigianno-Reggiano cheese.

Created with Admarket’s flickrSLiDR.