Light, delicate, and full of fresh flavor, ricotta gnudi al limone with spring vegetables is the kind of dish that feels elegant without being fussy. Inspired by the clean, bright style often associated with chef-driven Italian cooking, this recipe brings together pillowy ricotta dumplings, fresh lemon, and tender seasonal vegetables in one beautiful plate. This recipe is inspired by chef Gordon Ramsay.
Instructions for Ricotta Gnudi al Limone with Spring Vegetables
- Start by preparing the gnudi mixture. In a bowl, combine the drained ricotta, Parmesan, egg yolk, lemon zest, salt, pepper, and flour. Mix gently until everything comes together into a soft dough. Do not overmix.
- Lightly flour your hands and shape the mixture into small oval dumplings. Place them on a floured tray and chill for about 20 to 30 minutes to help them firm up.
- Meanwhile, bring a large pot of salted water to a gentle simmer. Avoid a strong boil, since gnudi are delicate.
- In a large skillet, heat olive oil and butter over medium heat. Add the zucchini, asparagus, peas, green onions, and garlic. Cook for 3 to 5 minutes, just until the vegetables are tender but still bright.
- Carefully drop the gnudi into the simmering water. Cook for about 3 to 4 minutes, or until they float to the surface.
- Remove the gnudi with a slotted spoon and transfer them directly into the skillet with the vegetables.
- Add lemon juice, a little extra Parmesan, and fresh herbs. Gently toss everything together for 1 minute so the gnudi absorb the flavors without breaking.
- Plate immediately and finish with more lemon zest, cracked black pepper, and chili flakes if you like a little heat.