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GNUDI WITH SPICY TOMATO SAUCE

GNUDI WITH SPICY TOMATO SAUCE

Gnudi is one of those things that seem really complicated and only an expert level cook can hope to achieve, but nothing can be further from the truth. They need a bit of time in the fridge to set up so make them in the morning and they'll be ready to go for dinner. These lovely soft pillows of cheesy goodness are not too difficult, although maybe a bit labour intensive. When making these, you should keep the sauce as simple as you can so that you can really taste the gnudi. Give it a go!

Here's what you'll need

  • 1 cup ricotta cheese
  • 1 cup grated parmesan
  • 2 eggs
  • 1 egg yolk
  • 1 tsp ground nutmeg
  • ½ cup flour
  • ½ cup semolina flour
  • 1 cup tomato passata
  • 2 cloves garlic (finely minced)
  • 1 chilli (or more if you like it hot)
  • 1 small shallot
  • salt and pepper
  1. in a bowl, add the ricotta, parm, eggs and yolk and nutmeg and beat until light and fluffy

  2. GNUDI WITH SPICY TOMATO SAUCE

  3. fold in the flour (you may need to add more if it's too sticky)

  4. roll the mixture into small balls (and remember to flour your hands)

  5. toss the balls onto a tray with generous amounts of semolina flour and shake the tray around to fully coat the balls

  6. GNUDI WITH SPICY TOMATO SAUCE

  7. when all the cheese mixture is gone, toss the tray into the fridge for a few hours

  8. in the meantime, sautee the shallot, chilli and garlic in a bit of olive oil

  9. add the passata and gently simmer until reduced a bit and slightly thickened

  10. pull the gnudi out of the fridge about 15 minutes before you cook it, it should be room temperature

  11. toss them into a pot of salted boiling water until they float (about a minute or two)

  12. scoop them out and toss them around the waiting tomato sauce

  13. GNUDI WITH SPICY TOMATO SAUCE

  14. I like to garnish with greens tossed into a simple vinaigrette and fresh grated parmesan

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