Growing Chefs! Ontario Ricotta Nettle Gnudi

Ricotta Nettle Gnudi

Gnudi is similar to gnocchi but instead of potato, it’s just more cheese! How can you go wrong with more cheese?
serves 4


1 cup ricotta1 1/2 cups nettle1/4 cup parmesan, grated3/25 teaspoon nutmeg1 egg yolk .5 - .75 cup all purpose flour11 teaspoon salt1/4 teaspoon black pepper


2 cloves garlic, minced1 shallot minced1/4 cup butter11 tablespoon capers, chopped1 tablespoon thyme, chopped1/2 cup duck confit. shedded11 lemon, zest and juice salt to taste pepper to taste
measuring spoonsmeasuring cupsmixing bowls of various sizedwooden spoonslarge frying pangraterchef's knifecutting boardlarge potslotted spoonbaking tray lined with parchment papertasting spoonsdish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Blanch the nettle for 30 seconds to a minute in salted boiling water, drain well and chop finely.
In a mixing bowl, combine ricotta, parmesan, nutmeg, salt, pepper, nettles, and ½ cup all purpose flour. Using a wooden spoon, combine the mix until it forms a dough. Try not to overwork this mixture.
Continue to mix until it forms a smooth ball, possibly adding more flour until the surface is smooth.
Lightly flour your hands and roll the gnudi into pillow shapes, about the size of a quarter. Place onto a floured tray and refrigerate for at least 20 minutes.
Prepare the ingredients for your sauce.

Get Cooking!

Bring a large pot of salted water to a boil.
In a large frying pan, melt the butter until it just begins to foam over medium high heat. Add the shallots and garlic, and saute for 1 – 2 minutes until fragrant.
Add the capers, sage and thyme to the pan and reduce the heat to medium. Let cook for 3 – 4 minutes until well combined, then add lemon juice and zest and chili flakes, and season with salt and pepper to taste. Add the shredded duck confit.
Add the gnudi to the pot of salted water and boil for 2 – 3 minutes until the first few begin to float. Remove from the pot with a slotted spoon and add directly to your sauce. Toss until coated and serve topped with parmesan cheese.