Ingredients
2 c. whole-milk ricotta
1 c. freshly grated Parmesan, plus more for serving
2 eggs, beaten
Kosher salt
Freshly ground black pepper
1 c. all-purpose flour, divided
1/2 c. (1 stick) butter
16 to 20 fresh mint leaves
1 1/2 c. sweet peas, fresh or frozen and defrosted
Preparation
Step 1Line a baking sheet with 3 or 4 layers of paper towels. Evenly spread ricotta on paper towels. Lay more paper towels on top of ricotta and use your hands to blot excess moisture.Step 2Transfer ricotta to a large mixing bowl. Add Parmesan, eggs, 1 teaspoon salt, 1 tablespoon black pepper, and 1/2 cup flour and stir to combine.Step 3Clean baking sheet and line with parchment paper. Spread 1/4 cup flour on parchment with your hands. Scoop level tablespoons of gnudi dough into your floured hands and gently roll each into a ball. Place on baking sheet. Repeat with remaining dough, adding more flour as necessary.Step 4Sprinkle remaining 1/4 cup flour on top of gnudi. Gently roll gnudi in flour until coated. Step 5Transfer baking sheet to refrigerator for at least 1 hour and up to 1 day.Step 6When ready to cook, fill a large pot with 2" water and bring to a boil. Season with 2 large pinches of salt. Using a slotted spoon, gently add gnudi to pot, in batches to avoid overcrowding, and cook until they float to the top, 2 minutes. Transfer to a large serving plate.Step 7Meanwhile, in a large skillet over medium heat, brown butter, slowly whisking, 5 to 6 minutes. Once it begins to lightly brown, add mint and let crisp, 1 minute. Transfer mint to a small plate.Step 8Add peas to skillet and cook until slightly soft, 2 to 3 minutes.Step 9Spoon peas and browned butter over gnudi and top with crispy mint leaves and Parmesan. Season with salt and pepper.
Here, we’ve amped up gnudi with a browned butter sauce, peas (fresh or frozen work), and crispy mint.
