🍽️ Airy Ricotta Dumplings with Fresh Asparagus and Peas

Name: Airy Ricotta Dumplings with Fresh Asparagus and Peas
Total time: 30 min
Yield: 4 servings
Ingredients: 120 g Parmesan (30 % fat in dry matter); 500 g Ricotta; 3 tbsp Olive oil; 2 Egg yolks; 3 tbsp Spelt whole wheat flour; Salt; Pepper; Nutmeg; 50 g Durum wheat semolina; 250 g Peas (frozen or fresh, shelled); 500 g Green asparagus; 205 ml Vegetable broth; 1 Handful Herbs (5 g; e.g. Parsley, Mint, Lemon balm, Chives); 1 Organic Lemon (Zest and Juice); 2 tbsp Butter

576 kcal · 30 min · 4 servings

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Ingredients

120 g Parmesan (30 % fat in dry matter)
500 g Ricotta
3 tbsp Olive oil
2 Egg yolks
3 tbsp Spelt whole wheat flour
Salt
Pepper
Nutmeg
50 g Durum wheat semolina
250 g Peas (frozen or fresh, shelled)
500 g Green asparagus
205 ml Vegetable broth
1 Handful Herbs (5 g; e.g. Parsley, Mint, Lemon balm, Chives)
1 Organic Lemon (Zest and Juice)
2 tbsp Butter

Instructions

1. Grate the Parmesan cheese finely.
2. Mix the ricotta, one tablespoon of olive oil, the egg yolk, the flour, and 80 grams of the grated Parmesan in a bowl.
3. Season the mixture with salt, pepper, and freshly grated nutmeg.
4. If the mixture is too soft, add a little more flour until it is firm enough to shape.
5. With lightly floured hands, shape 8 to 12 small balls (about 3 cm in diameter) from the ricotta mixture.
6. Roll the balls in semolina to give them a nice crust.
7. Bring plenty of salted water to a boil in a large pot.
8. Cook the gnudi in batches over low heat for 8 to 10 minutes.
9. Remove the dumplings with a slotted spoon as soon as they float to the surface.
10. Let the gnudi drain.
11. Keep the finished dumplings warm in the preheated oven at 80 degrees Celsius (60 degrees convection or gas mark 1).
12. Let the peas thaw.
13. Wash the asparagus and cut off the woody ends.
14. Peel the bottom third of the asparagus stalks.
15. Cut the asparagus into pieces about 10 centimeters long.
16. Heat the remaining oil in a large frying pan.
17. Fry the asparagus for 3 minutes over medium heat until lightly browned.
18. Add the peas and cook them together for 5 minutes.
19. Pour in the broth and simmer the vegetables uncovered for 5 minutes until the liquid has mostly evaporated.
20. Wash the herbs and shake them dry.
21. Set aside some nice leaves for decoration.
22. Finely chop the rest of the herbs.
23. Season the vegetables with salt, pepper, and lemon zest.
24. Add the butter and toss the vegetables until the butter has melted.
25. Stir the chopped herbs and half of the Parmesan into the vegetables.
26. Season everything to taste with a few drops of lemon juice.
27. Plate the gnudi with the spring vegetables.
28. Sprinkle the dish with the reserved herb leaves and the remaining Parmesan.
29. Serve the food immediately.

Nutrition per serving

kcal: 576
Protein: 36 g · Fett/Fat: 36 g · Carbs: 26 g