Gnudi with pea shoot pesto and asparagus

Gnudi are gnocchi-like dumplings made from ricotta and semolina (rather than potato), so are really light in texture. They can appear a little fiddly to make, but you’ll soon get into the swing of it – and the end result is worth the effort. I serve these with blanched peas and asparagus, then toss in a super delicious pea shoot pesto. It’s light, summery and makes a perfect starter or sharing plate with the Courgette Fritti.