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RICOTTA GNUDI AL LIMONE WITH SPRING VEGETABLES
Make the gnudi: Drain the ricotta using a cheesecloth or a clean, lint-free kitchen towel. Carefully wring out excess moisture, or let sit for an hour or so with a small pan on top for weight. You should be left with 14 ounces of ricotta left.
Place drained ricotta in a large bowl and stir in the eggs, Parmesan, lemon zest, salt and pepper. Fold in the flour until just combined.
Liberally dust a small baking sheet with semolina flour. Use a 1 ½-ounce ice cream scoop to portion out the gnudi, setting them on the prepared baking sheet. At this point, you can refrigerate the gnudi for an hour or two if you have the time. After chilling, bring a large pot of salted water to a boil over high heat.
While the water heats up, wilt the greens: Place oil in a large sauté pan over medium heat. Once hot, add shallots and saute for 2-3 minutes, until soft and translucent. Add swiss chard and a pinch of salt and stir, cook for about a minute before adding spinach. Cook for 3-5 minutes, stirring occasionally, until all the greens are tender and wilted. Check for seasoning and remove from heat and set aside to keep warm.
In a medium skillet, melt 1 tablespoon of butter over medium-high heat. Add asparagus and cook for about 30 seconds, tossing occasionally. Then add snap peas, cook for another 30 seconds, followed by the radish. Toss and season lightly with salt. Once the vegetables are just barely cooked but still crunchy, remove from heat and squeeze lemon juice over the pan and toss again to combine. Taste for seasoning and adjust as needed.
Dust the tops of the gnudi with more semolina as well as your hands. Use your hands to roll the gnudi into even balls. Once all are rolled, gently drop the gnudi into the boiling water and cook until they float to the top, about 3-4 minutes.
While the gnudi cook, divide the wilted greens among serving bowls.
Make the sauce: In a medium skillet, melt butter over medium heat and add garlic and pepper flakes. Cook until soft and fragrant, about 1 minute. Add white wine and let reduce by half, another 1-2 minutes. Season with salt and a squeeze of lemon juice, then taste and adjust as needed. Once gnudi have floated to the top, transfer them to the skillet with sauce and carefully baste the gnudi with the sauce.
Divide the gnudi among bowls on top of the spinach, spoon more sauce on top, then grate lemon zest and parmesan cheese on top of the gnudi. Top each plate with the spring vegetables, followed by more lemon zest. Top with shaved asparagus, pine nuts, and basil and serve.
The 1.5-ounce scoop yields about 15 gnudi. For more but smaller gnudi, use a 1-ounce ice cream scoop and cook for about 30 seconds less.
If you can’t find spigarello, substitute any hearty leafy green such as swiss chard.