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

/ Source: TODAY

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