Ricotta Gnudi With Peas And Asparagus – Showerings Cider

Name: Ricotta Gnudi With Peas And Asparagus – Showerings Cider
Ingredients: 475g ricotta, drained of any excess liquid and pat dry with paper towel; 100g grated parmesan, plus more to serve; 2 large eggs; 1 small clove garlic, minced; Salt; Black pepper, to taste; 60-90g plain flour + more for shaping; Small handful of mint leaves, finely sliced; Small handful of basil leaves, finely sliced; 3 tbsp finely sliced chives; 50g shelled snap peas; 50g snap peas in their shell, sliced into 1cm long pieces (or more shelled snap peas); 6-7 stalks of asparagus, sliced into 2cm long pieces; Ice for blanching; 115g unsalted butter

showeringscider.co.uk

Nothing heralds the start of Summer quite like the first harvest of asparagus and freshly podded peas. This seasonal dish of light gnudi pillows with delicate ricotta, paired with a cool glass of...

View full recipe on showeringscider.co.uk

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Ingredients

475g ricotta, drained of any excess liquid and pat dry with paper towel
100g grated parmesan, plus more to serve
2 large eggs
1 small clove garlic, minced
Salt
Black pepper, to taste
60-90g plain flour + more for shaping
Small handful of mint leaves, finely sliced
Small handful of basil leaves, finely sliced
3 tbsp finely sliced chives
50g shelled snap peas
50g snap peas in their shell, sliced into 1cm long pieces (or more shelled snap peas)
6-7 stalks of asparagus, sliced into 2cm long pieces
Ice for blanching
115g unsalted butter