Gnudi with Browned Butter, Peas and Mint

Delish Magazine asked me to tackle homemade gnudi for their Spring 2022 Super-Easy Pastas issue and I delighted in the challenge of making gnudi easy-PEASY for you all! If I known they would call me an “Italian dame” in print, I probably would have paid them??!! The full recipe and a lovely video of me making the recipe can be below or found here.

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Gnudi with Browned Butter, Peas and Mint

Gnudi with Browned Butter, Peas and Mint


  • Author: Dan Pelosi

What You’ll Need

Scale
  • 2 cups whole-milk ricotta
  • 1 cup freshly grated Parmesan, plus more for serving
  • 2 eggs, beaten
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup all-purpose flour, divided
  • 1/2 cup (1 stick) butter
  • 16 to 20 fresh mint leaves
  • 1 1/2 cups sweet peas, fresh or frozen and defrosted

What You’ll Do

  1. Line a baking sheet with 3 or 4 layers of paper towels. Evenly spread ricotta on paper towels. Lay more paper towels on top of ricotta and use your hands to blot excess moisture.
  2. Transfer ricotta to a large mixing bowl. Add Parmesan, eggs, 1 teaspoon salt, 1 tablespoon black pepper, and 1/2 cup flour and stir to combine.
  3. Clean baking sheet and line with parchment paper. Spread 1/4 cup flour on parchment with your hands. Scoop level tablespoons of gnudi dough into your floured hands and gently roll each into a ball. Place on baking sheet. Repeat with remaining dough, adding more flour as necessary.
  4. Sprinkle remaining 1/4 cup flour on top of gnudi. Gently roll gnudi in flour until coated.
  5. Transfer baking sheet to refrigerator for at least 1 hour and up to 1 day.
  6. When ready to cook, fill a large pot with 2″ water and bring to a boil. Season with 2 large pinches of salt. Using a slotted spoon, gently add gnudi to pot, in batches to avoid overcrowding, and cook until they float to the top, 2 minutes. Transfer to a large serving plate.
  7. Meanwhile, in a large skillet over medium heat, brown butter, slowly whisking, 5 to 6 minutes. Once it begins to lightly brown, add mint and let crisp, 1 minute. Transfer mint to a small plate.
  8. Add peas to skillet and cook until slightly soft, 2 to 3 minutes.
  9. Spoon peas and browned butter over gnudi and top with crispy mint leaves and Parmesan. Season with salt and pepper.
  10. ENJOY!