For the gnudi:
500 g ricotta cheese
50 g pecorino sardo (or parmesan)
1 large egg yolk
½ tsp nutmeg
100 g OO flour
Pinch of salt and pepper

For the sauce:
50 g butter
50 g pecorino, grated
50 g frozen peas, defrosted
50 g frozen broadbeans, defrosted and shelled (if desired)

To serve:
Pea shoots, optional
Shaved pecorino



1 Combine the ricotta, parmesan, nutmeg, flour, salt, pepper and egg yolk in a bowl. Fill a piping bag with the mixture and set in the fridge for 20 minutes.

2 Flour the work surface and pipe out lines of the gnudi mixture. Use a sharp knife to chop it into one inch pieces. Place on a lightly floured tray and put them back in the fridge until ready to cook.

3 Melt the butter in a large pan until it bubbles up. Add a small cupful of water and 50g grated pecorino cheese and bring the sauce together.

4 Throw in the peas and beans and simmer for a couple of minutes then drop in the gnudi for the last 30 seconds.

5 Serve with pea shoots and shaved pecorino on top.

Source: Aaron Craze on

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