We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Ricotta Gnudi with Crab & Snap Peas
Early Summer 2015
Pillowy clouds of ricotta gnudi are topped with sweet crab and fresh snap peas in this delightfully unique main course.
Serves 4 to 6
1 lemon
¾ cup (175 mL) all-purpose flour
¼ tsp (1 mL) cayenne pepper
¼ tsp (1 mL) kosher or sea salt
1 large egg
1 large egg yolk
1 lb (500 g) smooth or traditional ricotta
¾ cup (175 mL) grated Parmigiano-Reggiano
3 tbsp (45 mL) butter
¾ lb (375 g) snap peas, strings removed and julienned
½ lb (250 g) crab meat such as rock or king crab
Fresh cracked pepper
1 Finely grate 1 tsp (5 mL) lemon zest. Whisk flour with lemon zest, cayenne and salt together in a small bowl. Whisk eggs in a medium bowl; add both cheeses and whisk to incorporate. Sprinkle with flour mixture. Using a wooden spoon, stir just until evenly mixed.
2 Using 2 spoons, shape a scant tbsp (15 mL) portion and place on a parchment-lined baking sheet. Continue with remaining gnudi ricotta mixture. Bring a large pot of salted water to a boil. When ready, drop about a dozen prepared ricotta gnudi into boiling water at a time, spacing each apart. Gently boil for 6 minutes. Gnudi will rise to the surface before they are done. Continue cooking for full 6 minutes to ensure the best texture. Using a slotted spoon, remove to a strainer then another baking sheet or large platter. You will need to cook in several batches.
3 When all of gnudi are almost done cooking, melt butter on medium heat in a large frying pan. When bubbling, add peas. Cook for 1 to 2 minutes. Add crab. Cook until warm, 1 to 2 more minutes. Add cooked and drained gnudi. Gently stir to coat in mixture. When warm, divide and serve in pasta bowls. Finish with a squeeze of lemon juice and fresh cracked pepper. Serve immediately.
Serves 4 to 6
