Gnudi Recipe

Inspired by Tavernetta

Time1h

Serves4

Ricotta, Spigarello, Summer Black Truffle

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Ingredients

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1
Cook the Spigarello
Blanch the spigarello in boiling salted water for 2-3 minutes until tender. Drain and cool in ice water. Once cool, chop finely.
2
Mix the Filling
In a bowl, combine the chopped spigarello with ricotta and grated Parmesan. Season with salt and mix well.

3
Prepare the Dough
In another bowl, mix the ricotta, egg yolks, salt, and nutmeg. Gradually add flour until a soft, slightly sticky dough forms.
4
Form the Gnudi
Dust a work surface with flour. Take a small piece of dough, flatten it, and place about a teaspoon of filling in the center. Fold the dough over the filling and roll into a ball. Repeat until all dough and filling are used.

5
Boil the Gnudi
Bring a large pot of salted water to a boil. Gently drop the gnudi into the water in batches. Cook for about 3-4 minutes until they float to the surface.
6
Prepare the Sauce
In a skillet, melt the butter over medium heat until it starts to foam. Add the cooked gnudi to the skillet and toss gently to coat. Serve topped with shaved summer black truffle.