Ricotta gnudi with tomato basil sauce

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Ricotta gnudi with tomato basil sauce

Serves 2


For the tomato sauce:
2 tbsp olive oil
½ a small onion, chopped
3 garlic cloves, peeled
1 tsp dried oregano
2 x 400g tins of plum tomatoes
Salt and black pepper
2 tbsp fresh basil leaves, chopped, plus extra to serve


For the gnudi:
250g Ricotta, drained of any excess liquid
¼ of a whole nutmeg, grated
60g Parmesan, grated, plus extra to serve
5 tbsp fresh breadcrumbs
Plain flour, for rolling


To serve:
Mixed leaves (optional)
Crusty bread (optional)


  1. 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.
  2. Add the tomatoes and season to taste. Cook for 12-15 minutes until slightly reduced.
  3. 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.
  4. In a large bowl, combine the Ricotta, nutmeg, Parmesan, breadcrumbs and some salt and pepper. Mix well with a wooden spoon.
  5. 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.
  6. 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.
  7. Divide the gnudi between two serving bowls and pour over the tomato sauce.
  8. Top with a little more fresh basil and some grated Parmesan. Serve with mixed leaves and some crusty bread, if desired.

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 TIPGnudi are gnocchi-like dumplings made with Ricotta cheese instead of potato.

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