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Lemon and Wild Garlic Gnudi

Like a light and delicate kiss of spring. Protein rich, soft and indulgent, yet light in flavour and light on the stomach.
Prep Time15 minutes
Cook Time30 minutes
Resting Time30 minutes
Course: Main Course, Pasta
Cuisine: Italian, Mediterranean
Keyword: addictive, bärlauch, comfort food, crowd-pleaser, dairy-free, egg-free, forage, healthy, lactose-free, lemon, nut-free, pasta, refreshing, spring, stunner-dinner, wild garlic
Servings: 35 gnudi (feeds 3-4 people)

Ingredients

Gnudi

  • 500 grams Tofu firm (water-packed)
  • 2 tbsp plantbased butter e.g. flora / naturli
  • 2 tbsp nutritional yeast
  • 3 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 25 grams wild garlic aka bear garlic
  • 1 lemon's zest
  • 123 grams flour all purpose/ wheat

To cook with

  • 2 tbsp plantbased butter e.g. flora / naturli
  • 2 tbsp olive oil
  • 1 generous pinch salt

Garnishes

  • 150 mililiters soy cream
  • 1/2 tsp salt
  • 2 tsp agave nectar
  • 1/2 lemon's zest
  • 10-20 pretty wild garlic leaves optional

Instructions

  • In a food processor (or blender but there it's more work to scrape it all out in the end :)) add all the gnudi ingredients until the onion powder - that means you're just leaving out the wild garlic, lemon zest and flour). Blend until smooth or as smooth as it gets.
  • In a bowl combine the tofu mixture with the washed and chopped wild garlic leaves as well as the lemon zest and flour. Mix until just incorporated, cover with a damp towel and let it rest for 30 minutes.
  • Bring a large pot of water to a boil and heat the fats in a large frying pan. Add the generous pinch of salt to the water when it boils.
  • Using two spoons shape your gnudi as you like them - I interchangingly smear the dough piece from one spoon onto the other until a rugby-ball shape appears. Every other ball like shape will work equally fine though :) After one is shaped drop it into the boiling water.
  • Every now and then interrupt your ball shaping to check on the boiling gnudi and transfer the ones that are floating on the surface to the frying pan on medium low heat.
  • Ocasionally flip the gnudi in the frying pan so they turn lightly golden on all sides.
  • When all the gnudi are fried. Divide the soy cream between the plates, stir in a pinch of salt and 1/2 tsp of agave nectar each. Arrange the gnudi on top and garnish with the lemon zest and maybe some wild garlic leaves you have left.

Notes

If you don't have wild garlic I would suggest substituting with chives or spring onion greens.