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- Ricotta and Parmesan Gnudi with Tomato Sauce
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Ingredients
- 500 g of ricotta
- 60 g of parmesan, finely grated
- 0.5 tsp of finely grated whole nutmeg
- 500 g of fine semolina
- 1 tbsp of olive oil
- 2 garlic cloves, finely sliced
- 700 ml of passata
- 1 tbsp of fresh oregano leaves
- 1 tbsp of red wine vinegar
- 30 g of unsalted butter
- 20 g of parmesan, finely grated, to serve
- 1 good pinch of chilli flakes