125g/4½oz Parmesan (or alternative vegetarian hard cheese), grated
450g/1lb ricotta cheese, drained
12.5g jar black truffle, finely chopped
white truffle oil, for drizzling
500g/1lb 2oz semolina flour
375g frozen peas
handful fresh peas
handful podded broad beans, outer skins removed
2 fresh thyme sprigs
2 Little Gem lettuce hearts, halved
olive oil, for drizzling
salt and freshly ground black pepper
pea shoots, snipped, to garnish
bunch chives, snipped, to garnish
Line a baking tray with baking paper.
To make the gnudi, mix 25g/1oz of the Parmesan with the ricotta. Add the truffle and a drizzle of truffle oil and season. Spoon into a piping bag.
Dust a work surface with the semolina flour and pipe out a long sausage shape. Chop it into 2.5cm/1in pieces and transfer them to the baking tray. Cover and refrigerate overnight, until a skin has formed.
When almost ready to serve, tip the frozen peas into a blender and blitz with some salt until smooth. Pass them through a sieve.
Blanch the fresh peas and beans in boiling water for 2 minutes, then drain.
Melt the butter in a wide saucepan and sauté the fresh peas, broad beans and thyme.
Preheat the grill to high. Lightly drizzle the lettuce hearts with olive oil and season with salt and pepper. Grill, cut side-up, until charred. Set aside.
Blanch the gnudi in salted boiling water for a few minutes, then drain. Toss with the peas and broad beans and tip onto a serving dish. Add the lettuce and pea purée, garnish with the pea shoots, chives and remaining Parmesan and serve.