Scratch Ricotta Gnudi with Fresh Fava Beans




Yield 4 servings



  1. Begin by making your tomato sauce - click here for instructions on how to do this.Next, whisk the eggs in a large mixing bowl until frothy. Add the ricotta and mix well. Now add the flour, parmesan, nutmeg, salt and pepper, combine, and then cover and allow dough to chill at least 1 hour.As that chills, prepare the fava beans. This does take a bit of time but it's very easy. Snap off the top end of the bean and gently peel off the seam (like peas). Then gently wiggle your fingers inside to open the pod. Pop out the beans and discard the shells to the compost.
  2. Now here's the time consuming part: the beans are tricky and have a second shell. You'll need to bring a large pot of water to a boil, dump the beans in, boil for about 30 seconds to loosen the second casing and then immediately drain and run cold water over the beans to stop the cooking process and maintain the brilliant green color. Now you can carefully made a tear in the outer coating near the "bum" of the bean (when you see them you'll know what I mean) and just gently pinch the bean out of it's casing. Tada! Bright green broad beans! Again, discard the shell. Set beautiful beans aside.
  3. Once the dough is chilled, remove from the fridge and pour some flour into a bowl or rimmed baking sheet. Gently toss a 1-2" ball or log of dough in the flour to coat, shaking off the excess. As you do this, bring a pot of salted water to a low boil.
  4. Once the dough is tossed in the flour and the water is gently boiling, carefully place a slotted spoonful or two of balls into the water. Allow to simmer 3 to 4 minutes or until balls float to the top of the water. Remove with the slotted spoon and place on a plate to drain.
  5. Heat the olive oil or melt the butter over medium heat. Once hot, toss in the prepared fava beans along with the boiled gnudi and saute for a few minutes on each side until heated through.
  6. Serve with some fresh tomato sauce.
  7. Eat.

Recipe by She Eats at