A subtle twist on a gnocchi
Gnudi, fresh peas, runner beans, Palla Rossa, swiss chard, basil, mascarpone, lemon
Gnudi, simply 'naked' in Italian. This is what they are, a mix of ricotta usually found inside a ravioli, but here rather than clothed in pasta they are formed into pillow-like dumplings. Their ricotta lovliness is a delicious lunch, supper or starter. We have raided the garden for seasonal flavours: peas, runner beans, Palla Rossa, Swiss chard, basil. The variety of runnerbean our head chef Matt favours for this dish is 'St George' - why not grow your own for next year.