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They partner with pretty much any of your favourite sauces and make the perfect meal any time of the day.
1 egg yolk
120g freshly grated parmesan, plus extra for serving
1 tsp salt
freshly ground pepper
2 bunches asparagus, woody ends removed and cut into 3cm pieces
4 sprigs of thyme, marjoram or basil
juice of ½ a lemon,
In a large bowl, mix together ricotta, eggs, egg yolk, flour, seasoning and parmesan cheese. Mix to combine. Put into a piping bag with large plain nozzle.
Dust a tray heavily (5mm) with semolina and pipe 2cm-wide tubes the length of the tray. Continue until all the mix is used and gently roll the tubes in the semolina.
Chill for as long as possible (1 hour or overnight).
Bring a large pot of salted water to the boil.
While the water is coming to the boil, heat a large fry pan with butter, add the herbs and asparagus and cook until the asparagus becomes tender (about 4 minutes).
Cut the gnudi into 4cm lengths, cook in boiling water. When it rises to the top (about 3-4 minutes) remove and drain.
Add them to the asparagus, season, grate over plenty of parmesan cheese and enjoy immediately.