Wild Garlic Gnudi with Lemon Butter Sauce

Serves: Four | Prep: 20 min | Cook: 5 min

Ingredients:

Wild Garlic Gnudi:
8 oz whole ricotta, strained
3 Tbsp “00” flour, plus more
2 Tbsp Parmesan cheese, grated
1 egg, beaten
2 Tbsp wild garlic, finely chopped
1/4 tsp nutmeg

Lemon Butter Sauce:
2 Tbsp butter
1/4 cup white wine
2 Tbsp wild garlic, finely chopped
1 tsp lemon zest
1 Tbsp freshly squeezed lemon juice
1/2 tsp salt
1/4 tsp pepper

Garnish:
Parmesan cheese
Red pepper flake
Wild garlic, chopped

Directions:
For best results, strain the ricotta overnight. Place it in a fine mesh strainer set over a bowl, cover, and refrigerate. This removes excess moisture and gives you that perfect soft dough.

Gnudis:
In a bowl, gently combine the strained ricotta, flour, parmesan, egg, wild garlic, and nutmeg. Stir just until a soft dough forms, be careful not to overwork it. Lightly flour your hands and roll the dough into small balls. Roll each one lightly in flour and place on a floured tray.

Bring a pot of salted water to a gentle boil, then reduce to a simmer. Drop in the gnudi and cook until they float to the surface. Let them cook for 1 additional minute, then remove with a slotted spoon. Reserve a little of the cooking water.

Sauce:
Melt butter in a saucepan over medium heat. Add wine, wild garlic, lemon juice, zest, salt, and pepper. Let it cook for about 2 minutes. If needed, add a splash of the reserved pasta water to loosen the sauce. Add the cooked gnudi to the sauce and gently toss to coat. Plate up and finish with extra parmesan and a sprinkle of red pepper flakes.

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