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Pea gnudi with asparagus & mint

Pea gnudi with asparagus & mint served in two bowls

Pea gnudi with asparagus & mint

Name: Pea gnudi with asparagus & mint
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4 as a starter
Ingredients: 250g ricotta; 30g parmesan or vegetarian alternative, finely grated, plus extra to serve; 1 egg beaten; grating of nutmeg; 200g peas; 250g fine semolina; 50g salted butter; 250g asparagus spears trimmed and cut into three pieces; 5g fresh mint leaves picked and finely chopped; 1 lemon zested

Good Food team

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Serves 4 as a starter

Easy

Prep: 30 mins

Cook: 15 mins

plus draining and overnight chilling

A star rating of 5 out of 5.1 ratingRate

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Try something different for dinner with these Italian-style veggie dumplings. They need a bit of time to prepare but the steps are very simple

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

250g ricotta
30g parmesan or vegetarian alternative, finely grated, plus extra to serve
1 egg

beaten
grating of nutmeg
200g peas
250g fine semolina
50g salted butter
250g asparagus

spears trimmed and cut into three pieces
5g fresh mint

leaves picked and finely chopped
1 lemon

zested

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Nutrition: Per serving

kcal519
fat24g
saturates13g
carbs51g
sugars4g
fibre6g

high
protein21g
salt0.9g

Method

step 1

Put the ricotta in a sieve over a bowl. Chill for a few hours to drain, then tip into a clean bowl and add the parmesan, egg, nutmeg and ¼ tsp fine sea salt. Pulse the peas in a food processor until roughly chopped, then stir into the ricotta mix. Set aside. Spread the semolina in the base of a large roasting tin.
step 2

Scoop 1 heaped tsp of the ricotta mixture and form into a small ball using damp hands. Roll in the semolina until completely coated and leave in the tray. Repeat with the remaining mixture. Leave the gnudi to chill overnight, uncovered.
step 3

Bring a large pan of salted water to the boil over a medium heat. Reduce to a simmer and gently lower in 10 gnudi using a slotted spoon. Cook in batches for 2-3 mins or until they rise to the surface. Scoop out and carefully transfer to a plate.
step 4

Meanwhile, heat the butter in a large frying pan over a medium heat until gently foaming. Cook the asparagus for 3-4 mins until just tender. Gently add the gnudi and stir through, along with most of the mint and lemon zest. Season well with salt and pepper. To serve, sprinkle over the remaining mint, zest and extra parmesan

Recipe from Good Food magazine, May 2024

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