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: Place ricotta in cheesecloth and let drain for 24 hours. Place ricotta and eggs in mixing bowl. Mix slowly with paddle; scrap bowl. Slowly add sifted flour and blend lightly until incorporated. Do not overbeat. Turn dough out of bowl onto a lightly floured table and roll into ¼” cylinders. Cut into ½” logs. Refrigerate.

For pea puree: Shell peas and blanch to bright green. In a sauté pan, melt butter and sauté peas. Puree buttered peas in blender until smooth. Let cool.

To assemble dish: Place ½ cup boiling water into a sauté pan. Add 2 cups pea puree and whisk until smooth. Toss in lump crab meat. In a pot of salted boiling water, place gnudi. Cook and remove when they float to the top. Add gnudi to the sauce and toss. Ladle into 4 bowls. Garnish with fresh snow pea sprouts and zucchini blossoms.