Happy summer solstice (the first day of summer and the longest day [most daylight hours] of the year for people living in the northern hemisphere)! I made this dish — ricotta gnudi with peas and fava — earlier this week (when it was still spring), but life got in the way and I didn’t get to post it until know. You know how things go. Anyway, this is a simple, fresh, springy dish that takes advantage of the abundance of fresh peas and fava available this time of year.

Gnudi (pronounced like nude-y) are tender, gnocchi-like dumplings made from ricotta and freshly grated Parmesan (instead of potato as in gnocchi). They’re pillowly light and fluffy. As with gnocchi, you can simply boil the gnudi until they float to the top (within minutes) or take it one step further and crisp them up in a hot skillet as I did today.

The peas and fava are simply blanched and then tossed in a pan with butter, smoky bacon (or, in this case, smoky, crisped pig’s ear that I had on hand; I know, a bit unusual, but decidedly good), fresh herbs (mint, basil), lemon zest, and toasted breadcrumbs.

Okay, now that it’s officially summer, bring on the peppers, tomatoes, eggplant, corn, etc.

Ricotta Gnudi with Peas and Fava

1 cup fresh, shelled peas
1 cup fresh, shelled fava beans
¼ cup Smoky Bacon, cubed
Butter
Salt and pepper
Ricotta Gnudi (recipe below)
1 lemon, zested
Fresh herbs, mint and basil
Toasted breadcrumbs, for topping

Bring a pot of salted water to a boil. Prepare an ice-water bath. Drop the shelled peas and fava beans into the boiling water. Cook, about 2 minutes, until just tender. Drain and immediately drop into the ice-water bath. Drain.

Cook the bacon in a skillet, until crispy. Remove and set aside. Wipe out the skillet. Add a pat or two of butter. Add the peas and fava and toss to combine. Season with salt and pepper. Add the reserved bacon and cook another minute. Divide amongst bowls. Add cooked gnudi to each bowl. Top with lemon zest, fresh herbs, and toasted breadcrumbs.

For the Ricotta Gnudi:

makes 1 1/2 dozen gnudi
1/2 pound good quality ricotta, well-drained
1 1/2 ounces (40 grams) freshly grated Parmesan
1 egg yolk
1 3/4 ounces (50 grams) all-purpose flour
1 teaspoon, fresh chopped thyme
Freshly ground black pepper
Butter for pan-frying

Combine all ingredients in a bowl until just combined. Cover and refrigerate for 30 minutes.

Bring a large pot of salted water to the boil. Remove the gnudi mixture from the fridge and, using 2 teaspoons, shape the mixture into quenelles.

Drop them into the water as you go, they’ll sink for a few minutes. Once they bob up to the surface, scoop them up with a slotted spoon and put in the sieve. Continue until all the mixture is used up.

Melt the butter in a large frying pan over a medium-high heat. When it sizzles, carefully add the gnudi (in batches as needed). Spread them out, then leave to cook for a few minutes until golden on the undersides.