Meyer Lemon, Ricotta, and Spinach Gnudi with Green Garbanzo Bean Hummus, Tomato Jam, and Spiced Almonds

Hari Pulapaka

Cress, DeLand, FL

This dish is inspired by the bright flavors of the Mediterranean and Middle East. The green garbanzo hummus and tomato jam offer the counter point to the herbaceousness of the gnudi, while the spiced almonds provide a necessary textural contrast. Each component stands on its own and is versatile in any pantry.


Spiced Almonds:

  • 1 cup slivered almonds
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped thyme
  • ½ teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper to taste

Meyer Lemon, Ricotta, and Spinach Gnudi:

  • 2 cups spinach
  • 1 large basil leaf
  • 3 ½ tablespoons unsalted butter
  • ½ cup water 
  • Zest and juice of 1 Meyer (or other fragrant) lemon, separated
  • 1 1/2 cups all-purpose flour, sifted
  • 3 eggs
  • 8 ounces store-bought Ricotta cheese, drained 
  • 1/2 tablespoon chopped chives
  • 1/2 tablespoon chopped parsley 

For plating:


Make the spiced almonds: toast the almonds in a cast-iron skillet on medium heat. After they brown a bit, add the remaining ingredients and stir well on low heat for another 5 minutes. Set aside on a flat baking tray to cool.

Make the gnudi: in a pot of salted water, blanch the spinach and basil for about a minute. Drain well. In a blender, purée the spinach and basil to a smooth texture, and set aside.

Melt the butter in a heavy-bottomed saucepan over medium heat. Add the water, lemon juice, and some salt. Bring the liquid to a simmer and add the spinach–basil purée. Whisk in the flour until the mixture comes together, about 3 minutes. Take the mixture off the stove and let cool. 

In a stand-up mixer with the paddle attachment, whip the flour–butter mixture so it cools down a bit. On low speed, add the eggs one at a time until they are incorporated. Add the ricotta, chives, parsley, and Meyer lemon zest.

Bring a large pot of salted water to a boil. Fill a piping bag with the gnudi dough. Squeeze and cut the dough with a knife to make small dumplings. (If you don’t have a piping bag, use a 1-ounce ice cream scoop to portion out the dumplings.) Wait until the gnudi rise to the top, and then two minutes after, drain and cool them. 

To plate: melt the butter in a well-seasoned or non-stick pan over medium-high heat. Sauté the gnudi until slightly brown and crisp, about 5 minutes.

Spread some hummus on a plate and place a few sautéed gnudi on top of the hummus. Add a dollops of the tomato jam. Sprinkle with the spiced almonds and any leftover ricotta. Garnish with fresh basil.


6 to 8 servings