Time to get gnudi
RICHARD HUGHES puts a seasonal spin on a delicious Italian treat
THIS MONTH’S dish is delightfully simple, is bang on trend and even its name will sure to be a talking point across the table. Gnudi literally translates to naked, and is the very apt name given to these beautifully light, pillow-like dumplings; their ‘nakedness’ comes from being ricotta ravioli without the pasta, hence the gnudi.
Traditionally they are served simply, with loads of butter and sage, but I couldn’t resist adding one of Norfolk’s most famous ingredients, fresh asparagus. It’s with us for such a short period it would be remiss of me not to use it at every given opportunity.
It’s a really beautiful dish to welcome in the summer, it is impressive and has a freshness to it that’s ideally suited to the season. We have cheated very slightly by adding a touch of flour to the mixture, but this saves you drying them out overnight.
With this recipe you can literally have then on the table 10 minutes after you decide to start cooking! Enjoy with a chilled glass of wine and plenty of sunshine.