Spring Gnudi with Crab Spring Peas and Lemon

Spring Gnudi with Crab, Spring Peas and Lemon

From: Chef Lou Piuggi, Naples Ristorante e Pizzeria e Bar, Bethesda, MD. Yield: 4 servings.

Gnudi (yields 40 gnudi):
3 lb. ricotta cheese
3 egg yolks
5 oz. “00” flour
to taste, salt

Pea Puree:
1 lb. fresh peas, shelled
8 oz. unsalted butter

8 oz. lump crab meat
as needed, snow pea sprouts
as needed, zucchini blossoms

For gnudi:

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