Lemon and Parsley Gnudi's

Lemon and Parsley Gnudi's

Yield: 2 People | Prep Time: 10 minutes | Cook Time: 15 minutes + 1 hour fridge



  • Gnudi

  • 1 (500g) container of Whole Milk Ricotta Cheese 

  •  100 grams of grated Parmesan 

  • 1/4 cup of Curley Parsley - Roughly chopped 

  • 1 1/2 tsp Lemon Zest - Roughly half a lemons worth  

  • 1 Egg Yolks 

  • 1 1/2 cup good quality A.P Flour - 1/2 cup for mixture and 1 cup for dredging 

  • Salt and pepper


Method: Bring a large pot of salted water to a boil, keep on stand by till needed. In a medium size bowl add the ricotta, egg yolk, parmesan, lemon zest, and parsley. Add the flour in batches, incorporate a tablespoon at a time. Mix until fully incorporated then add in another tablespoon. Season with salt and pepper. Using an ice-cream scoop form equal size balls out of the mixture. Place remaining flour on a sheet tray, add the balls to the flour and rotate in the flour till covered. Leave the balls in the tray of flour and place in the fridge for an hour to rest. Remove gnudi from the fridge and place in the boiling water. They will begin to float - cook for 3-4 minutes. Don't over crowd the pot, work in batches if you need to. Remove and place in a bowl with olive oil, set a side.

Searing: Place a large size pan on the stove top over medium high heat. When pan is hot add the gnudi’s and cook until the gnudi’s until golden brown. Remove the gnudi with a slotted spoon and place aside in a bowl. Pair the gnudi’s with your favourite pasta sauce.