Ricotta gnudi with vegetable ragù

To prepare the ricotta gnudi with vegetable ragù, start with the gnudi dough: in a bowl, add well-drained sheep ricotta and eggs 1, then flavor with nutmeg and lemon zest 3.

Mix with a whisk 4 to achieve a smooth and creamy consistency, then season with salt and pepper 5. Now, fold in the grated Parmigiano Reggiano and flour 6.

Continue to mix well to combine everything 7. Store the dough in the refrigerator and proceed with the preparation of the saffron sauce: clean and chop the onion 8, then peel and dice the potato 9.

Do the same with the carrot 10. In a pan, pour a drizzle of oil along with the onion 11. Sauté for a minute, then add the potato 12.

Also add the carrot 13, season with salt and cover with water 14. Cook for 30 minutes over medium heat 15.

When the vegetables are cooked, turn off the heat and enhance with saffron threads 16, then mix well to release aroma and color 17. Transfer the vegetables to a jug and add a drizzle of oil 18.

Blend with an immersion blender 19 to obtain a smooth and homogeneous sauce 20. Set the saffron sauce aside and focus on the vegetable ragù: clean the aglione 21.

Cut it into slices about half a centimeter thick, it shouldn't be too thin 22. Clean and dice all the vegetables into about half-inch cubes: start with the red onion 23 and celery 34.

Continue with the zucchini 25, yellow peppers 26, and red peppers 27.

Finally, the eggplants 28. In a large pan, heat a drizzle of extra virgin olive oil with the aglione, a chopped chili pepper, and a sprig of thyme 29. Sauté for 3-4 minutes, then add the onion 30.

After a minute, add the celery 31, peppers 32, and eggplants, sauté for another couple of minutes. Finally, add the zucchini 33.

Cook everything for a total of about 10 minutes; the vegetables should remain crispy. Salt only at the end of cooking 34. Flavor the vegetable ragù with basil leaves 35 and keep warm. Now cook the gnudi: bring a pot of salted water to a boil, then retrieve the dough from the fridge and form quenelles using 2 spoons 36.

Dip one of the spoons in boiling water and use it to slide the quenelle into the pot; this way, it will detach easily. Cook the gnudi for about 10 minutes, then drain them 38 and place them on a tray; this recipe yields about 16, the number may vary depending on the size. You're ready to plate: spread the saffron sauce on the base of the plate 39.

Place the cooked gnudi on top 40 and add the vegetable ragù in the center 41. Finish with a drizzle of raw oil and fresh basil leaves. Serve your ricotta gnudi with vegetable ragù immediately 42!