Gnudi with Spring Vegetables

Ingredients

• 120 g parmesan (30% fat in whole milk)
• 500 g Ricotta
• 3 tbsp olive oil
• 2 egg yolks
• 3 tbsp spelt whole‑grain flour
• Salt
• Pepper
• nutmeg
• 50 g semolina
• 250 g peas (frozen or fresh, shelled)
• 500 g Green Asparagus
• 205 ml vegetable broth
• 1 handful herbs (5 g; e.g., parsley, mint, lemon balm, chives)
• 1 organic lemon (zest and juice)
• 2 tbsp butter

Instructions

1. 1.

   Grate the parmesan. In a bowl combine ricotta, 1 tbsp olive oil, egg yolks, flour, and 80 g of grated parmesan. Season with salt, pepper, and freshly grated nutmeg; if the mixture is too soft, fold in more flour until it forms a workable dough. With floured hands shape the ricotta dough into 8–12 balls about 3 cm in diameter and roll them in semolina.

2. 2.

   Bring plenty of salted water to a boil in a large pot and cook the gnudi in batches over low heat for 8–10 minutes. When they rise to the surface, lift them with a slotted spoon and drain. Place the gnudi on a platter and keep warm in a preheated oven at 80 °C (60 °C fan‑forced; gas: level 1).

3. 3.

   For the vegetables, thaw the peas. Wash the asparagus, trim woody ends, peel the lower third of each stalk, and cut into ~10 cm pieces. Heat remaining oil in a large pan. Sauté the asparagus for 3 minutes over medium heat until lightly browned. Add the peas and cook for 5 more minutes. Pour in broth and simmer uncovered for 5 minutes until most liquid has evaporated.

4. 4.

   Wash the herbs, shake dry, set aside a few leaves, and finely chop the rest. Season the vegetables with salt, pepper, and lemon zest; add butter and stir gently. Fold in chopped herbs and half of the parmesan, then finish with a splash of lemon juice to taste.

5. 5.

   Plate the gnudi with the spring vegetable mixture, sprinkle with reserved herb leaves and remaining parmesan, and serve immediately.