A super good variation of gnudi, our ravioli filling without dough, leek gnudi are a tasty and delicate variation of the traditional version.

Ingredients

• 145 g sheep’s milk ricotta, well drained
• 73 g cooked leeks, very well drained and squeezed dry
• 70–90 g finely grated Parmigiano Reggiano
• 1 egg yolk
• 20 g fine durum wheat semolina
• Nutmeg, to taste
• Salt, to taste
• Fine durum wheat semolina, for shaping

For the sauce

• 60–70 g butter
• Finely grated Parmigiano Reggiano, to taste

Directions

1. Make the mixture.
   Finely chop the cooked, well-drained leeks. Combine them with the sheep’s milk ricotta, egg yolk, semolina and grated Parmigiano Reggiano. Add a small amount of freshly grated nutmeg and season with salt.
2. Mix.
   Stir until the mixture is completely homogeneous. It should be soft but firm enough to hold its shape. Depending on the moisture of the ricotta and leeks, use between 70 and 90 g of Parmigiano: the mixture should remain tender and should not become stiff.
3. Shape the gnudi.
   Using lightly semolina-dusted hands, shape the mixture into small, regular dumplings. Roll each gnudo gently in fine durum wheat semolina so that it is evenly coated.
4. Rest.
   Arrange the gnudi on a tray dusted with semolina, making sure they do not touch each other. Cover and refrigerate for 24 hours. This resting period helps the outer layer dry slightly and makes the gnudi considerably more stable during cooking.
5. Cook.
   Bring a large pot of salted water to a boil. Reduce the heat slightly: the water should be gently boiling rather than violently bubbling. Carefully lower the gnudi into the water, working in batches if necessary.
6. Check the cooking.
   Once the gnudi rise to the surface, cook them for another 20–30 seconds, then remove them carefully with a slotted spoon.
7. Dress with butter.
   Meanwhile, gently melt the butter in a large pan without allowing it to burn. Transfer the freshly cooked gnudi directly into the butter and gently move the pan to coat them evenly.
8. Serve.
   Divide the gnudi between warm plates and finish generously with freshly grated Parmigiano Reggiano.

Notes

• If you feel this recipe is too demanding try baked leek quenelle, same taste but much more fault tolerant try my baked leek quenelle, same taste but much more fault tolerant.
• The ricotta must be very well drained. Excess moisture makes the gnudi fragile.
• The cooked leeks must also be thoroughly squeezed dry.
• Do not add excessive semolina to the mixture: the gnudi should remain soft and delicate.
• Avoid a violent boil, which can cause the dumplings to break apart.
• The 24-hour refrigeration period helps achieving a stable exterior and reliable cooking.
• This version is deliberately served with butter and Parmigiano Reggiano only. No sage is used.