Ingredients
4
4 servings
- •1 pound fresh basil, stems removed
- •1 cup ricotta cheese
- •¾ cup all-purpose flour, divided
- •½ cup freshly grated Parmigiano-Reggiano
- •2 egg yolks, lightly beaten
- •¼ teaspoon freshly grated nutmeg
- •2 teaspoons freshly ground white pepper
- •2 teaspoons sea salt, or more to taste
- •½ lemon, juiced (Optional)
Instructions
- Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Immerse in ice water for several minutes to stop the cooking process. Drain. Squeeze very dry and finely chop.
- Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined.
- Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
- Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.
Nutritional Facts
Per 4 servings
- Calories: 185
- Carbohydrate: 23g
- Fat: 6g
- Fiber: 3g
- Protein: 11g
- Sugar: 1g
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