RICOTTA GNUDI AL LIMONE WITH SPRING VEGETABLES » Gordon Ramsay.com

Ingredients

• 2 cups (16 oz) fresh ricotta cheese, best quality you can find
• 1 egg plus 1 yolk, whisked
• 1 cup (1.5 oz) Parmesan or Pecorino cheese
• Zest of 1 small lemon
• ½ teaspoon kosher salt
• Freshly ground black pepper
• ½ cup (65g) all-purpose flour
• Semolina, for dusting
• 2 tablespoons olive oil
• 1 shallot, finely minced, about ¼ cup
• 3 cups (2.5 oz) baby spinach, roughly chopped or torn
• 1 bunch spigarello, de stemmed and roughly chopped
• Kosher salt
• 1 tablespoon unsalted butter
• ½ bunch asparagus, woody ends trimmed, sliced into 1-inch pieces diagonally
• 1 cup snap peas, strings removed, sliced thinly on the diagonal
• ½ small watermelon radish, julienned
• Lemon juice
• 5 tablespoons unsalted butter
• 3 cloves garlic, minced
• Small pinch red pepper flakes
• ¼ cup dry white wine
• 1 lemon, for zesting
• Shaved Parmesan cheese
• Shaved asparagus, tossed with lemon juice and salt
• 2 tablespoon pine nuts, toasted
• Basil leaves, torn