Ingredients for - Ricotta Gnudi
How to cook deliciously - Ricotta Gnudi
1. Stage
Line a baking sheet with 3 or 4 layers of paper towels. Evenly spread ricotta on paper towels. Lay more paper towels on top of ricotta and use your hands to blot excess moisture.
2. Stage
Transfer ricotta to a large mixing bowl. Add Parmesan, eggs, 1 teaspoon salt, 1 tablespoon black pepper, and 1/2 cup flour and stir to combine.
3. Stage
Clean baking sheet and line with parchment paper. Spread 1/4 cup flour on parchment with your hands. Scoop level tablespoons of gnudi dough into your floured hands and gently roll each into a ball. Place on baking sheet. Repeat with remaining dough, adding more flour as necessary.
4. Stage
Sprinkle remaining 1/4 cup flour on top of gnudi. Gently roll gnudi in flour until coated.
5. Stage
Transfer baking sheet to refrigerator for at least 1 hour and up to 1 day.
6. Stage
When ready to cook, fill a large pot with 2" water and bring to a boil. Season with 2 large pinches of salt. Using a slotted spoon, gently add gnudi to pot, in batches to avoid overcrowding, and cook until they float to the top, 2 minutes. Transfer to a large serving plate.
7. Stage
Meanwhile, in a large skillet over medium heat, brown butter, slowly whisking, 5 to 6 minutes. Once it begins to lightly brown, add mint and let crisp, 1 minute. Transfer mint to a small plate.
8. Stage
Add peas to skillet and cook until slightly soft, 2 to 3 minutes.
9. Stage
Spoon peas and browned butter over gnudi and top with crispy mint leaves and Parmesan. Season with salt and pepper.
