Green-light these plush dumplings.Gather Journal Herby Gnudi
Verdigris, the ancient vibrant green pigment, was both beautiful and, because of its unstable nature, ephemeral. Our herb-laced gnudi gnocchi’s more plush and pillowy cousin—are also a passing pleasure: Prepare for them to vanish as soon as they hit the plate.
serves 4 (makes 12 gnudi)
Stir together the ricotta, Parmesan, herbs, egg yolk, flour, and ¼ tsp salt until combined. Dust a small baking sheet with flour and pour a small mound of flour onto a plate for shaping. Using dusted hands, form the ricotta mixture into 12 small balls, about 1 Tbsp each. Transfer to baking sheet, cover with plastic wrap and chill, at least 30 minutes or up to 3 hours.
When ready to serve, sauté garlic in olive oil until lightly golden. Add the zest and pepper flakes and cook until just fragrant, about 30 seconds. Keep warm.
Bring a pot of salted water to boil. Add gnudi. Once they have risen to the surface, simmer 1 minute. Using a slotted spoon, transfer to warm plates. Serve immediately with oil spooned over.