Fresh “Gnudis” with Artisanal Ricotta and Early Spring Vegetables and Herbs
Ingredients
3/4lb Ricotta (Goat, Sheep or Cow’s milk)
Small wedge aged cheese such as Shepherd’s Way Friesago, grated, for finishing.
1 egg
3c flour (keep extra flour for rolling)
1/3c Semolina or Cornmeal
Salt and Pepper (to taste)
Mixed herbs (chopped)- Chive, thyme, basil, lovage or whatever appeals, really
1-2 bunches Asparagus, cut on biag into 1in chunks
1-2 stalks lovage, leaves chopped as herb, stem cut on bias into
I bunch radish, leaves chopped, radish bulb in thick slivers.
Handful lamb’s quarters
1 spring onion, finely chopped
Olive oil
Instructions
1.Mix ricotta, egg, salt, pepper, & herbs.
2.Add flour and semolina or cornmeal to ricotta & egg mix slowly, 1 cup at a time. Mix should feel like soft biscuit dough.
3.Continue kneading on floured surface, adding flour until outside is barely dry, inside is moist.
4.Roll into ropes based on how large you want the gnudis to be, 3/4in works well.
5.Cut into 3/4in cubes dust, lightly with flour, pinch into hourglass shape.
6.Gnudis can be frozen or chilled for later at this stage.
7.Cook in salted boiling water, gnudis are done once they float.
8.Drain
9.In sauté pan sauté asparagus and other veggies (thickest to thinnest!) and remaining herbs in olive oil.
10.Add gnudis to hot pan, toss mixture, finish with grated Friesago… Enjoy!
Credits
Recipe: Chef Paul Lynch - FireLake
Ricotta: Shepherd's Way Farms Inc
Aged Cheese: Shepherd's Way Farms Ince, Very Prairie
Chicken Egg: Braucher's Sunshine Harvest Farms, Minnesota Valley Organics
Flour: (General Store)
Mixed Herbs: Bennett Farm
Asparagus: Prairie Hallow
Radish: Uptown Farmers, Burning River Farm, Loon Organics, Prairie Hallow
Lamb: Braucher's Sunshine Harvest Farms
Spring Onion: Noryeng Chang,
Olive Oil: Valli D'Etna Olio
