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Make gnudi two ways: With peas and asparagus or sausage ragu

by Scott Conant / / Source: TODAY

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Italian cuisine authority Scott Conant shows us how to make his ethereally light and pillowy ricotta gnudi.

He also shares his favorite sauces to pair with them: butter-glazed spring vegetables and sausage and porcini ragu.

I love the versatility of gnudi; they're light and pillowy but hearty enough to handle a rich, buttery glaze. And the ricotta flavor brings out the freshness of the vegetables.

Gnudi shows its versatility again, as it's sturdy enough to stand up to something like a hearty ragu. Plus the ricotta flavor beautifully complements savory mushrooms and sweet sausage.

If you like those fresh pasta recipes, you should also try these:

Imbustata Pasta

Imbustata Pasta

Donatella Arpaia
Ricotta Gnocchi with Herbs

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