Making gnudi, or Italian ricotta dumplings, only sounds fancy. They're actually an easy pasta dinner anyone can pull off. If you love gnocchi as much as we do, you'll likely love these too. The only real difference? Gnocchi is made with potato and gnudi is made with ricotta, which makes them even more tender, light, and plump.

Well, it does sound fancy, but trust us when we say, It’s super delicious.

It does take a bit longer when you wish to make something as tasty as Ricotta Gnudi, so we’ll say be prepared to give it time.

Total Time: 1 Hr 30 Min.

Let's dive into the list of what you gonna need to make this dish:

• 2 cups whole-milk ricotta

• 1 cup freshly grated Parmesan, plus more for serving

• 2 eggs, beaten

• Salt

• Freshly ground black pepper

• 1 cup all-purpose flour, divided

• 1/2 cup (1 stick) butter

• 16 to 20 fresh mint leaves

• 1 1/2 cup sweet peas, fresh or frozen and defrosted

You may ask if it’s easy to cook or not? We’ll say ‘easy peasy lemon squeezy’.

Now how to make it? Hmm, let's see. Just follow our lead:

1. Line a baking sheet with 3 or 4 layers of paper towels. Evenly spread ricotta on paper towels. Lay more paper towels on top of ricotta and use your hands to remove excess moisture.

2. Transfer ricotta to a large mixing bowl. Add Parmesan, eggs, 1 teaspoon salt, 1 tablespoon black pepper, and 1/2 cup flour and mix well.

3. Clean baking sheet and line with parchment paper. Spread 1/4 cup flour on parchment with your hands. Scoop level tablespoons of gnudi dough into your floured hands and gently roll each into a ball. Place on the baking sheet. Repeat with remaining dough, adding more flour as necessary.

4. Sprinkle remaining 1/4 cup flour on top of gnudi. Gently roll gnudi in flour until coated.

5. Transfer baking sheet to refrigerator for at least 1 hour and up to 1 day.

6. When ready to cook, fill a large pot with 2 ltr water and bring to a boil. Season with 2 large pinches of salt. Using a slotted spoon, gently add gnudi to the pot, in batches to avoid overcrowding, and cook until they float to the top. Transfer to a large serving plate.

7. Meanwhile, in a large pan over medium heat, brown butter, slowly whisking, 5 to 6 minutes. Once it begins to lightly brown, add mint and let crisp. Transfer mint to a small plate.

8. Add peas to pan and cook until slightly soft, 2 to 3 minutes.

9. Spoon peas and browned butter over gnudi and top with crispy mint leaves and Parmesan. Season with salt and pepper.

Now, wasn't it easy?