Pea gnudi with asparagus & mint

Every month, our subscribers receive an exclusive recipe. So, you’ll always be the first to try our latest ideas and get the most from Good Food

While these Italian-style dumplings need a bit of time to prepare, the steps are very simple.

SERVES 4 as a starter PREP 30 mins plus draining and

overnight chilling COOK 15 mins EASY V

250g ricotta

30g parmesan or vegetarian alternative, inely grated, plus extra to serve

1 egg, beaten grating of nutmeg 200g peas

250g ine semolina

Put the ricotta in a sieve over a bowl. Chill for a few hours to drain, then tip into a clean bowl and add the parmesan, egg, nutmeg and

1/4 tsp fine sea salt. Pulse the peas in a food processor until roughly chopped, then stir into the ricotta mix. Set aside. Spread the semolina in the base of a large roasting tin.

2 Scoop 1 heaped tsp of the ricotta mixture and form into a small ball using damp hands. Roll in the semolina until completely coated and leave in the tray. Repeat with the remaining mixture. Leave the gnudi to chill overnight, uncovered.

3 Bring a large pan of salted water to the boil over a medium heat. Reduce to

50g salted butter 250g asparagus, spears trimmed and cut into three pieces 5g fresh mint, leaves picked

and inely chopped 1 lemon, zested

a simmer and gently lower in 10 gnudi using a slotted spoon. Cook in batches for 2-3 mins or until they rise to the surface. Scoop out and carefully transfer to a plate.

4 Meanwhile, heat the butter in a large frying pan over a medium heat until gently foaming. Cook the asparagus for 3-4 mins until just tender. Gently add the gnudi and stir through, along with most of the mint and lemon zest. Season well with salt and pepper. To serve, sprinkle over the remaining mint, zest and extra parmesan.

GOOD TO KNOW calcium • folate • ibre • vit c • 1 of 5-a-day • gluten free PER SERVING 519 kcals • fat 24g • saturates 13g • carbs 51g • sugars 4g • ibre 6g • protein 21g • salt 0.9g