Meyer Lemon, Ricotta, and Spinach Gnudi with Green Garbanzo Bean Hummus, Tomato Jam, and Spiced Almonds

Spiced Almonds:

• 1 cup slivered almonds
• 1 tablespoon extra virgin olive oil
• 1 teaspoon chopped rosemary
• 1 teaspoon chopped thyme
• ½ teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper to taste

Meyer Lemon, Ricotta, and Spinach Gnudi:

• 2 cups spinach
• 1 large basil leaf
• 3 ½ tablespoons unsalted butter
• ½ cup water 
• Zest and juice of 1 Meyer (or other fragrant) lemon, separated
• 1 1/2 cups all-purpose flour, sifted
• 3 eggs
• 8 ounces store-bought Ricotta cheese, drained 
• 1/2 tablespoon chopped chives
• 1/2 tablespoon chopped parsley 

For plating:

• 1/4 cup unsalted butter
• Green garbanzo hummus
• Tomato jam
• Basil leaves
• Kosher salt and freshly ground black pepper to taste

Make the spiced almonds: toast the almonds in a cast-iron skillet on medium heat. After they brown a bit, add the remaining ingredients and stir well on low heat for another 5 minutes. Set aside on a flat baking tray to cool.

Make the gnudi: in a pot of salted water, blanch the spinach and basil for about a minute. Drain well. In a blender, purée the spinach and basil to a smooth texture, and set aside.

Melt the butter in a heavy-bottomed saucepan over medium heat. Add the water, lemon juice, and some salt. Bring the liquid to a simmer and add the spinach–basil purée. Whisk in the flour until the mixture comes together, about 3 minutes. Take the mixture off the stove and let cool. 

In a stand-up mixer with the paddle attachment, whip the flour–butter mixture so it cools down a bit. On low speed, add the eggs one at a time until they are incorporated. Add the ricotta, chives, parsley, and Meyer lemon zest.

Bring a large pot of salted water to a boil. Fill a piping bag with the gnudi dough. Squeeze and cut the dough with a knife to make small dumplings. (If you don’t have a piping bag, use a 1-ounce ice cream scoop to portion out the dumplings.) Wait until the gnudi rise to the top, and then two minutes after, drain and cool them. 

To plate: melt the butter in a well-seasoned or non-stick pan over medium-high heat. Sauté the gnudi until slightly brown and crisp, about 5 minutes.

Spread some hummus on a plate and place a few sautéed gnudi on top of the hummus. Add a dollops of the tomato jam. Sprinkle with the spiced almonds and any leftover ricotta. Garnish with fresh basil.