Steamed Lemon Herb Gnudi with Sweet Pea Crema

Introduction

Benvenuti in cucina! Today we celebrate the lightness of the morning mist over the Tuscan hills. This dish is a gentle embrace: delicate pillows of almond ricotta and garden greens, steamed to perfection to preserve their vibrant soul, resting on a velvet bed of fresh spring peas. It is a testament to the beauty of simplicity and the power of steam to lock in the true essence of our orto.

Ingredients

• 250g almond-based ricotta, well-drained
• 200g fresh spinach, lightly steamed and squeezed very dry
• 50g semolina flour, plus extra for dusting
• Zest of one organic lemon
• A pinch of freshly grated nutmeg
• 300g fresh or frozen sweet peas
• 1 small shallot, finely minced
• 4-5 fresh mint leaves
• 2 tablespoons extra virgin olive oil
• Sea salt and cracked black pepper to taste
• 1 bay leaf and a few lemon peels for the steaming water

Instructions

1. Finely chop the squeezed spinach and place it in a bowl with the almond ricotta, lemon zest, nutmeg, a pinch of salt, and the semolina flour.
2. Gently mix the ingredients until a soft dough forms. Do not overwork it. Let the mixture rest in the fridge for 15 minutes to firm up.
3. While the dough rests, prepare the pea crema by steaming the peas and shallot together for about 5-7 minutes until tender.
4. Blend the steamed peas and shallot with fresh mint, a tablespoon of olive oil, and a splash of the steaming water until silky smooth. Season with salt and set aside.
5. Form the dough into small, walnut-sized balls (gnudi) and roll them lightly in extra semolina.
6. Prepare a steamer basket lined with parchment paper. Add the bay leaf and lemon peels to the water below to infuse the steam.
7. Place the gnudi in the steamer, ensuring they do not touch, and steam for 8-10 minutes until they are firm to the touch and slightly puffed.
8. Spread a generous spoonful of the warm pea crema on a plate, top with the steamed gnudi, and finish with a drizzle of your best new-press olive oil and a crack of black pepper.

Serve this while the steam still carries the scent of the lemon grove. It is proof that we do not need heavy fats to create something deeply satisfying. Just the garden, the water, and a little patience. Buon appetito!

Isabella