Crab and ricotta gnudi with lemon butter and pea shoots
Hello summer! Despite the fact that it’s not exactly tropical here in London at the moment, the long light evenings are definitely making me feel like summer has arrived. There’s something about eating dinner whilst it’s still daylight that always feels a bit wrong somehow. I find myself eating later and later as the evenings get progressively longer, waiting for my appetite to finally kick in at dusk. Eventually it will get to the point where I can’t practically wait any longer, so I’ll compromise with something light to eat, like these little crab and ricotta gnudi.
These little dumplings somehow manage to meet the criteria for a light supper, despite their predominantly cheese based filling. I’ve made these before, but just the more usual ricotta and parmesan ones. This time I was feeling experimental, so I added crab in the place of parmesan and was pretty pleased with the result.
These really are a bit of kitchen magic. Little dollops of crab and ricotta, dropped unceremoniously into a sandpit of semolina, transform into dumplings overnight in the fridge. The semolina absorbs some of the moisture from the filling to form a delicate skin, like a thin layer of pasta, so they end up akin to a very well filled ravioli, although with much less work involved.
Apart from the overnight rest in the fridge, these are really very quick and easy – just 10 minutes prep the night before and another 10 minutes when you’re ready to eat.