In a large bowl, mix together the ricotta cheese, cream cheese, all-purpose flour, egg, grated parmesan, salt, and black pepper until smooth. Chill the mixture in the refrigerator for 30 minutes.

Form the Gnudi

Once chilled, use a spoon or your hands to form small balls (about 1 inch in diameter) from the mixture. Dust with a little flour to prevent sticking.

Cook Lamb Bacon

Cook the Lamb Bacon

In a skillet over medium heat, cook the lamb bacon until crispy. Remove and drain on paper towels.

Prepare Giardiniera

Make the Giardiniera

In a bowl, combine the diced summer squash, bell pepper, carrot, and red onion. Add white vinegar, olive oil, salt, and black pepper. Mix well and let marinate for at least 30 minutes.

Cook Gnudi

Boil the Gnudi

Bring a large pot of salted water to a boil. Carefully drop the gnudi into the boiling water and cook for about 4-5 minutes, or until they float to the surface.

Pan-Fry Gnudi

In a separate skillet, heat a little olive oil over medium-high heat. Transfer the boiled gnudi to the skillet and cook until golden and crispy on all sides.

Serve

Plate the Dish

On a serving plate, arrange the crispy gnudi, top with slices of lamb bacon, spoon over the giardiniera, and sprinkle with crumbled belper knolle and toasted sunflower seeds.