250g asparagus, cut into thirds
100g unsalted butter
2 garlic cloves, bashed grated
zest and juice 1 lemon
handful fresh oregano, chopped
For the gnudi:
500g good quality ricotta
75g Parmesan (or vegetarian alternative)
½ whole nutmeg, freshly grated
2 free-range egg yolks
100g plain flour
For the crumbs:
1 tbsp olive oil 75g dried breadcrumbs
- To make the gnudi, lay 5 kitchen paper squares roughly on top of each other, then dollop the ricotta onto them. Top with another 5 squares, then press the ricotta very firmly into a thin disc to extract the moisture. Remove the paper (it should come away cleanly), then scoop the ricotta into a mixing bowl. Stir in the remaining gnudi ingredients with a good pinch of salt and pepper. Chill for 30 minutes.
- Bring a large pan of well salted water to the boil and set a large sieve over a mixing bowl next to the hob. Remove the gnudi mixture from the fridge and, using 2 teaspoons, shape the mixture into rough rugby ball shapes. Drop them into the water as you go – they’ll sink for a few minutes. Once they bob up to the surface, scoop them up with a slotted spoon and put in the sieve. Continue until all the mixture is used up.
- Meanwhile, make the crumbs: heat the oil in a small frying pan, then fry the breadcrumbs for 5-8 minutes until golden.
- Steam the asparagus pieces for 3-4 minutes until just tender.
- Melt the butter in a large frying pan over a medium-high heat. When it sizzles, carefully tip in the gnudi. Spread them out, then leave to cook for a few minutes until golden on the undersides.
- Turn, then add the garlic, lemon zest and juice, asparagus and oregano. Season, then cook for 2-3 minutes until heated through.
- Serve sprinkled with the crumbs.