Mix all ingredients besides meat well.  Pour over skewered or very thinly sliced meats and allow to marinate a minimum of 20 minutes.  Then cook on a hot grill and serve!!

Marinade will keep for up to a month.  Place a piece of plastic wrap directly on the marinade then cover with a lid and refrigerate.

1.Mix ricotta, egg, salt, pepper, & herbs.
2.Add flour and semolina or cornmeal to ricotta & egg mix slowly, 1 cup at a time. Mix should feel like soft biscuit dough.
3.Continue kneading on floured surface, adding flour until outside is barely dry, inside is moist.
4.Roll into ropes based on how large you want the gnudis to be, 3/4in works well.
5.Cut into 3/4in cubes dust, lightly with flour, pinch into hourglass shape.
6.Gnudis can be frozen or chilled for later at this stage.
7.Cook in salted boiling water, gnudis are done once they float.
8.Drain
9.In sauté pan sauté asparagus and other veggies (thickest to thinnest!) and remaining herbs in olive oil.
10.Add gnudis to hot pan, toss mixture, finish with grated Friesago… Enjoy!