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Ricotta Gnudi with Peas and Broad Beans

Light ricotta dumplings served with seasonal peas, broad beans, pancetta, and white asparagus in a fresh citrus herb sauce.

ItalianPastaSpringPancettaRicotta
Estimated Nutrition
Calories
746.1
kcal / serving
2984.4 kcal total
Carbs
11.1g
per serving
44.2 g total
Fat
62.1g
per serving
248.5 g total
Protein
35.7g
per serving
142.8 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
450
g
Ricotta
40
g
Parmesan
grated
1
piece
Egg
1
piece
Egg Yolk
50
g
Butter
100
g
Parmesan
shavings, to serve
Fruits
1
piece
Lemon Juice
juice only
GrainsCereals
60
g
00 Flour
LegumesPulses
100
g
Broad Bean
fresh, podded
Meat
200
g
Pancetta
cut into lardons
NutsSeeds
1
pinch
Salt
1
pinch
Black Pepper
freshly ground
1
sprig
Tarragon
chopped
1
handful
Wild Garlic Flowers
to serve
12
piece
Basil Leaf
to serve
OilsFats
75
ml
Extra Virgin Olive Oil
Vegetables
1
bunch
White Asparagus
100
g
Pea
fresh, podded
150
g
Wild Garlic Leaf

Method

1
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