Pea Gnudi

This is new to me and it is I think really tasty so the only thing to do is post it today on the blog. Now for those of us who can get fresh peas from the garden then this is a must as it really taste so good, it is light and refreshing and not too heavy. I am not sure how it is pronounced "nu-dee" so the internet tells me , but I like the idea of it meaning “nude ravioli” to me it’s more like gnocchi but never mind about that. So if you like a ravioli fill that is a bit like gnocchi then you will like gnudi I am sure.

You will need

225g/8oz peas
500g/1lb 2oz ricotta
Fresh mint
100g/3½oz parmesan
500g/1lb 2oz fine semolina
Extra virgin olive oil
Salt and freshly ground black pepper

Take your peas and just blanch them for the briefest of second in some boiling water then out and in to a colander straight away. Use some paper towel to get any water off the peas then set them to one side.

Now drain of the ricotta cheese and add that to the peas along with the parmesan, grated and mint, chopped and season well with salt and pepper. Get your hands in and start to work this so it all come together in a paste, that is why you do not want  any water from the peas, or ricotta if you can help it.

Now roll the mix in to small balls and then roll in some semolina. The best way is to have your semolina on a try or plate and just cover the ball with it then roll then cover them and rolls then about every 15 minutes for about an hour or so. This ensures that they have a good coating and do not just fall apart in the water as you cook them.

Bring a saucepan os salted water to the boil, and then place the balls in to the water. Once they are cooked they will rise to the surface. Then all you have to do is fish them out with a spoon and pop them on some kitchen paper towel to brain a second. Then a little olive oil over them and you are ready to eat.

I had mine with some good smoked bacon and salad a most enjoyable lunch I must say.