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Ricotta and Parmesan Gnudi with Tomato Sauce

Ricotta and Parmesan Gnudi with Tomato Sauce

Brought to you by: OcadoLife
    6 serving

Prep time:

Cook time:

Serves: 6

Food writer Lizzie Kamenetzky’s Ricotta and Parmesan Gnudi with Tomato Sauce is about letting the ingredients sing. Gnudi are gnocchi-like dumplings originating from Tuscany, and they’re easy to make but need a day or so in the fridge to help them keep their shape when cooked. For some crunchy contrast, pan fry a few slices of pancetta until crisp, and scatter over with the parmesan. 

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Ingredients

  • 500g ricotta
  • 60g parmesan, finely grated
  • ½ tsp finely grated whole nutmeg
  • 500g fine semolina
  • 1 tbsp olive oil
  • 2 garlic cloves, finely sliced
  • 1 good pinch of chilli flakes
  • 700ml passata
  • 1 tbsp fresh oregano leaves
  • 1 tbsp red wine vinegar
  • 30g unsalted butter
  • 20g parmesan, finely grated, to serve

Method

Step 1

Put the ricotta into a piece of muslin cloth or a clean tea towel and bring up the sides to form a bag. Tie with string or an elastic band. Lay in a sieve placed over a bowl for at least 45 mins, and up to 4 hrs, to drain off some of the liquid.

Step 2

Then tip it into a bowl and mix well with the parmesan and nutmeg; season.

Step 3

Tip half the semolina into a large, flat dish that will fit in your fridge. With damp hands, shape the cheese mixture into 24 walnut-sized balls, then roll each in the semolina – use a clean spoon to help coat them – lining them up in the dish as you go. Once you’ve shaped them all, pour over the rest of the semolina. Chill for at least 24 hrs, ideally 2-3 days, so they form a skin and won’t break during cooking.

Step 4

On the day you want to serve, make the sauce. Heat the olive oil in a pan over a medium heat and fry the garlic for 1 min. Add the chilli flakes, passata and oregano, season well and simmer for 10 mins. Add the vinegar; bubble for 5-10 mins more until reduced to a rich sauce.

Step 5

Meanwhile, bring a pan of salted water to the boil. Melt the butter in a frying pan, season with salt and pepper and leave over a very low heat. Dust excess semolina off the gnudi and lower them, a few at a time, into the water. Simmer for 3-4 mins until they rise to the surface. Remove with a slotted spoon, transfer to the pan of butter and roll gently to coat.

Step 6

Once the gnudi are all cooked, divide the sauce between warmed shallow bowls and top each with 4-6 gnudi. Spoon over any leftover butter, scatter with parmesan and finish with a grind of black pepper.

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