Ingredients

• 450g/1lb ricotta
• 40g/1½oz Parmesan
• grated
• 60g/2¼oz 00 flour
• 1 egg and 1 egg yolk
• salt and freshly ground black pepper
• 1 bunch white asparagus
• 1 lemon
• juice only
• 75ml/2½fl oz extra virgin olive oil
• 1 sprig fresh tarragon
• chopped
• 100g/3½oz fresh peas
• podded
• 100g/3½oz broad beans
• podded
• 50g/1¾oz butter
• 200g/7oz pancetta
• cut into lardons
• 150g/5½oz wild garlic leaves
• wild garlic flowers
• to serve
• 12 basil leaves
• to serve
• 100g/3½oz Parmesan shavings
• to serve

Directions

• Mix together the ricotta and the other ingredients for the gnudi until well combined. Roll into a long sausage shape then cut into pieces to make gnudi.
• Bring a large pan of salted water to the boil and oil a baking tray. Poach the gnudi for a few minutes until they float to the surface. Drain well and put them on the baking tray.
• For the sauce
• blanch the white asparagus in boiling salted water for a minute. Drain and leave to cool
• slice diagonally into small pieces
• then dress with some lemon juice
• olive oil
• seasoning and a little chopped tarragon. Set aside until you are ready to serve.
• Heat a large saucepan of boiling salted water and blanch the peas and broad beans for 1 minute.
• Cook the gnudi in a non-stick frying pan in a little butter until they start to become golden-brown.
• In a cold frying pan
• add the pancetta and start to heat it to render out a little fat. Add a little drizzle of olive oil
• and the wild garlic
• broad beans and peas. Add a little knob of butter
• a little lemon juice and cook gently. Add the gnudi and toss once.
• To serve
• put the gnudi in pasta bowls with the sauce. Add the sliced white asparagus and finish with a sprinkle of wild garlic flowers
• basil leaves
• extra virgin olive oil and some Parmesan shavings.