2 1/2 cups (500g) fresh (dry or drained) ricotta
2 eggs, lightly beaten
1 cup (150g) plain (all-purpose) flour, sifted
2 teaspoons finely grated lemon rind
up to 1 cup (160g) semolina
the thing about gnudi (or gnocchi or whatever you want to call them…) is that you have to make the dough as dry as possible for it to stick together and turn into a fluffy but still consistent pillow. so, if you have a very dry ricotta (then you’re lucky), use it as it is. if it’s less of a compact one, drain it overnight: wrap it in a towel and put it in the fridge. place the ricotta, parmesan, eggs, flour and lemon rind in a bowl and mix well to combine. finely chop the herbs and fold them in as well. season with salt, pepper and musk. add a bit of semolina to achieve desired consistency (up to one cup), then shape into (golfball sized) balls. cook the gnocchi, in batches, in a saucepan of salted boiling water for 2–3 minutes or until they float to the surface. remove with a slotted spoon and keep warm.
* instead of wild herbs – that, admittedly, have to be in season and found, no less – you could use spinach, mint, basil or thyme. go wild!
** since dandelion buds are harvested in spring (i.e. time is over by now… sadly) you could maybe substitute them with capers (the large, beautiful kind or the smaller shrunk looking ones, both work). drain them, pat dry and then proceed in the same way.
all pictures taken by photographer genious christine benz. thank you, love!