From MammaVanna's kitchen in Italy.

Originally published on Cookpad Italy as Gnudi campagnoli alla pugliese, with US measurements.

Country-Style Gnudi Pugliese

Name: Country-Style Gnudi Pugliese
Yield: Serves 6 servings
Cuisine: American
Ingredients: For the gnudi:; 1 pound (about 450 grams) boiled dandelion greens or chicory; 14 ounces (400 grams) sheep's milk ricotta; 3/4 cup (75 grams) grated Parmesan cheese; 2 eggs; 1/3 cup (50 grams) all-purpose flour, plus 2/3 cup (100 grams) more for dusting the gnudi; 1 pound (about 450 grams) dried fava beans; Olive oil, salt; 14 ounces (400 grams) king oyster mushrooms (or similar meaty mushrooms); Salt, olive oil; 1 red onion (preferably sweet, such as Acquaviva or Vidalia)

MammaVanna @vannacon

"Observe, experiment, learn" was the title of my middle school science book. That's exactly what can happen when you follow "The Gourmet Pasta Video School." Tuscan gnudi get a Pugliese twist, and the experiment seems to have worked perfectly.

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Ingredients

Serves 6 servings

For the gnudi:
1 pound(about 450 grams) boiled dandelion greens or chicory
14 ounces (400 grams)sheep's milk ricotta
3/4 cup (75 grams)grated Parmesan cheese
2eggs
1/3 cup (50 grams)all-purpose flour, plus 2/3 cup (100 grams) more for dusting the gnudi
Fava bean purée:
1 pound(about 450 grams) dried fava beans
Olive oil, salt
To finish:
14 ounces (400 grams)king oyster mushrooms (or similar meaty mushrooms)
Salt, olive oil
1red onion (preferably sweet, such as Acquaviva or Vidalia)

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Steps

1

Make the fava bean purée: Rinse the beans under running water and cook them in water for about 1 hour. When done, season with olive oil and salt, then blend until smooth with an immersion blender.
2

Boil the dandelion greens or chicory in salted water, drain, and squeeze out excess liquid.
3

Finely chop the greens and mix them in a bowl with all the gnudi ingredients. Make sure the mixture is firm, then shape into quenelles and roll them in the reserved flour.
4

Boil the gnudi in salted boiling water and remove them as soon as they float to the surface.
5

Clean the mushrooms with a brush and slice them into thick pieces. Roast at 480°F (250°C) for 10 minutes, then season with olive oil and salt.
6

To serve: Spread the fava bean purée on the plate, arrange the gnudi on top, and finish with the mushrooms and thin slices of raw red onion.

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Cooksnaps

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MammaVanna @vannacon

Published in the US on October 01, 2025 14:01

Sono una nonna con la curiosità di una bambina, la voglia di sperimentare, di esplorare, di condividere le bellezze della vita con le persone che trovo sul mio cammino che sono il carburante per affrontare le difficoltà della vita stessa

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Red Onion Chicory Dandelion Leaves Mushroom Parmesan Ricotta King Oyster Egg Fava Bean Cheese Sheep

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