Pea Gnudi with Asparagus and Garlic Butter

Preparation info
  • Serves


    • Difficulty


Appears in
The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

  • About

As a pasta lover I was seriously unimpressed when I first heard of gnudi, which are best described as ravioli without the pasta case. ‘What on earth is the point of that?!’ However, I was quickly converted once I tried them – they’re soft and pillowy, full of flavour, and every bit as comforting as pasta.


  • 400 g frozen petits pois
  • 200 g ricotta
  • 1 large egg<


  1. Cook the frozen peas in a pan with plenty of boiling water, then drain them thoroughly. Put them in the bowl of a food processor then blitz them until they are well broken down, but not yet puréed.
  2. Combine the peas, ricotta, egg, vegetarian Parmesan-style cheese, flour and some salt and black pepper in a mixing bowl. Mix to form a soft dough.
  3. Sprinkle