The next time you want to make something simple but impressive, consider gnudi. These floofy balls of ricotta, *just* bound with flour, are like the irritatingly elegant, silk-scarf-wearing cousin of gnocchi; effortlessly chic and put together. For a long time, I over-complicated gnudi because there’s a lot of ‘information’ out there about them being tricky to make. They are not. I’d convinced myself that they were hard, and despite this, I once made hundreds for a supper club (using my over-complex method). Sigh. This recipe is super simple and works every time. ... Continue reading this post for free in the Substack app
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Tuesday, April 1, 2025
Supersize Me! Wild garlic (ramp) gnudi with lemon and poppy seed brown butter
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