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

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/ Source: TODAY
By Scott Conant

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