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

Ingredients

• 250-300 g. of leeks (not considering the green part)
• 2 tablespoons extra virgin olive oil
• 350 g. of sheep’s ricotta cheese
• 50-70 g. of grated Parmesan cheese
• 2 eggs
• Nutmeg
• Semolina flour

Directions

1. Start with the ricotta: you have to drain it as much as possible, so as to eliminate the excess whey. Put it in a strainer and let it drain for a few hours (if the ricotta is very soft, you can leave it in the fridge all night too).
2. Wash the leeks, removing the green part and slice them thinly.
3. Cook the leeks in a frying pan with a couple tablespoons of extra virgin olive. Use very low heat for about 10 minutes, they should tend to melt instead of frying
4. Once the leeks cooled down, chop them with a knife.
5. Place the leek in a bowl and add the well-drained ricotta, Parmigiano Reggiano and the beaten eggs. Also add a generous pinch of grated nutmeg and mix thoroughly with a fork. The might still be a bit wet, it must remain very soft and sticky but you should be able to handle your hands, if not add some more semolina flour or Parmigiano Reggiano. Taste to regular salt,
6. Generously sprinkle a tray with semolina flour. Form the gnudi with slightly damp hands. They will have to be slightly smaller than a walnut. Gently roll the gnudi in the semolina flour, then leave them in the tray on the flour. Semolina creates a film around the gnudi, preventing them from melting in boiling water.
7. Melt the butter up to your taste… and belly…
8. Cook the gnudi in boiling salted water, draining them as soon as they come to the surface.
9. To serve, place the gnudi in the dish, add the melted butter and Parmigiano Reggiano