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For the tomato sauce:
For the gnudi:
- For the sauce, heat the oil in a saucepan over a medium heat. Add the onion and cook for 5-6 minutes until softened. Add the garlic and oregano and cook for another two minutes.
- Add the tomatoes and season to taste. Cook for 12-15 minutes until slightly reduced.
- Use a stick blender to whizz the sauce until smooth. Stir in the basil and allow to simmer gently over a low heat while you make the gnudi.
- In a large bowl, combine the ricotta, nutmeg, Parmesan, breadcrumbs and some salt and pepper. Mix well with a wooden spoon.
- Flour your hands, pour some flour into a shallow bowl and lightly dust a baking tray with flour. Take heaped teaspoons of the gnudi mixture and roll into rough balls. Roll in the bowl of flour to coat, then place on the floured baking tray. Place the tray in the fridge for 30 minutes.
- Bring a pan of salted water to the boil. Add the gnudi and cook for about three minutes or until they float to the top of the water. Remove from the pan with a slotted spoon and carefully place in a colander to drain and steam dry.
- Divide the gnudi between two serving bowls and pour over the tomato sauce.
- Top with a little more fresh basil and some grated Parmesan. Serve with mixed leaves and some crusty bread, if desired.
Note: vegetarian cheese can be used as an alternative to Parmesan, if you wish.
Per Serving 499kcals, 31.5g fat (12.7g saturated), 27.5g carbs, 5.4g sugars, 28.8g protein, 2.7g fibre, 0.910g sodium
TOP TIP: Gnudi are gnocchi-like dumplings made with ricotta instead of potato.
ItalianDinnerDiabetic-friendlyDinnerMeat-freeCholesterol-friendly recipesSpecial OccasionsHigh-proteinKidsFamily mealsCuisinesDinner partyBudget mealsComfort foodMake it HealthyVegetarian
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