Ricotta gnudi with peas and broad beans recipe
 Gnudi is gnocchi made with ricotta rather than potatoes. This fresh, simple dish of seasonal veg and a pancetta is a much lighter bite than traditional gnocchi. 450g/1lb ricotta40g/1½oz Parmesan, grated60g/2¼oz 00 flour1 egg and 1 egg yolksalt and freshly ground black pepper 450g/1lb ricotta 40g/1½oz Parmesan, grated 60g/2¼oz 00 flour 1 egg and 1 egg yolk salt and freshly ground black pepper 1 bunch white asparagus1 lemon, juice only75ml/2½fl oz extra virgin olive oil1 sprig fresh tarragon, chopped100g/3½oz fresh peas, podded 100g/3½oz broad beans, podded50g/1¾oz butter200g/7oz pancetta, cut into lardons150g/5½oz wild garlic leaveswild garlic flowers, to serve12 basil leaves, to serve100g/3½oz Parmesan shavings, to serve 1 bunch white asparagus 1 lemon, juice only 75ml/2½fl oz extra virgin olive oil 1 sprig fresh tarragon, chopped 100g/3½oz fresh peas, podded 100g/3½oz broad beans, podded 50g/1¾oz butter 200g/7oz pancetta, cut into lardons 150g/5½oz wild garlic leaves wild garlic flowers, to serve 12 basil leaves, to serve 100g/3½oz Parmesan shavings, to serve Method Mix together the ricotta and the other ingredients for the gnudi until well combined. Roll into a long sausage shape then cut into pieces to make gnudi. Bring a large pan of salted water to the boil and oil a baking tray. Poach the gnudi for a few minutes until they float to the surface. Drain well and put them on the baking tray.For the sauce, blanch the white asparagus in boiling salted water for a minute. Drain and leave to cool, slice diagonally into small pieces, then dress with some lemon juice, olive oil, seasoning and a little chopped tarragon. Set aside until you are ready to serve.Heat a large saucepan of boiling salted water and blanch the peas and broad beans for 1 minute.Cook the gnudi in a non-stick frying pan in a little butter until they start to become golden-brown.In a cold frying pan, add the pancetta and start to heat it to render out a little fat. Add a little drizzle of olive oil, and the wild garlic, broad beans and peas. Add a little knob of butter, a little lemon juice and cook gently. Add the gnudi and toss once.To serve, put the gnudi in pasta bowls with the sauce. Add the sliced white asparagus and finish with a sprinkle of wild garlic flowers, basil leaves, extra virgin olive oil and some Parmesan shavings. Mix together the ricotta and the other ingredients for the gnudi until well combined. Roll into a long sausage shape then cut into pieces to make gnudi. Mix together the ricotta and the other ingredients for the gnudi until well combined. Roll into a long sausage shape then cut into pieces to make gnudi. Bring a large pan of salted water to the boil and oil a baking tray. Poach the gnudi for a few minutes until they float to the surface. Drain well and put them on the baking tray. Bring a large pan of salted water to the boil and oil a baking tray. Poach the gnudi for a few minutes until they float to the surface. Drain well and put them on the baking tray. For the sauce, blanch the white asparagus in boiling salted water for a minute. Drain and leave to cool, slice diagonally into small pieces, then dress with some lemon juice, olive oil, seasoning and a little chopped tarragon. Set aside until you are ready to serve. For the sauce, blanch the white asparagus in boiling salted water for a minute. Drain and leave to cool, slice diagonally into small pieces, then dress with some lemon juice, olive oil, seasoning and a little chopped tarragon. Set aside until you are ready to serve. Heat a large saucepan of boiling salted water and blanch the peas and broad beans for 1 minute. Heat a large saucepan of boiling salted water and blanch the peas and broad beans for 1 minute. Cook the gnudi in a non-stick frying pan in a little butter until they start to become golden-brown. Cook the gnudi in a non-stick frying pan in a little butter until they start to become golden-brown. In a cold frying pan, add the pancetta and start to heat it to render out a little fat. Add a little drizzle of olive oil, and the wild garlic, broad beans and peas. Add a little knob of butter, a little lemon juice and cook gently. Add the gnudi and toss once. In a cold frying pan, add the pancetta and start to heat it to render out a little fat. Add a little drizzle of olive oil, and the wild garlic, broad beans and peas. Add a little knob of butter, a little lemon juice and cook gently. Add the gnudi and toss once. To serve, put the gnudi in pasta bowls with the sauce. Add the sliced white asparagus and finish with a sprinkle of wild garlic flowers, basil leaves, extra virgin olive oil and some Parmesan shavings. To serve, put the gnudi in pasta bowls with the sauce. Add the sliced white asparagus and finish with a sprinkle of wild garlic flowers, basil leaves, extra virgin olive oil and some Parmesan shavings.