Gnudi With Tomato Basil Sauce

Have you heard of Gnocchi? Those are potato pasta (dumplings) that are easy to make, light and pillowy.

Well, there’s also Gnudi, which are Ricotta cheese-based Gnocchi and also easy to make, If you follow my tips below:

• Buy quality ricotta cheese and strain the excess water overnight
• Use cold fine grated cheese
• cold egg

The key is straining any excess water from the ricotta – that way you will not have to use more flour to bind your mixture.

With a little prep (straining the ricotta overnight), the rest is really easy and you’ll be rewarded with a light, pillow-like Gnudi that will make you a star in the eyes of your dinner guests.

Oh, you can tell them where you got the recipe (smiles).

I’ve paired the Gnudi with a simple tomato-basil sauce, many serve Gnudi with brown butter and sage and a few years ago I shared a Gnudi recipe with a crispy Chorizo, Mushroom and Sage.

Gnudi With Tomato Basil Sauce

(serves 4)

1/2 cup grated Parmesan (cold) + extra for topping the dish

2 cups ricotta, strained (cold)

1 large egg (cold)

3/4 tsp. sea salt

1/4 tsp. black pepper

1/2 cup all-purpose flour (plus extra for dusting)

1 tomato basil sauce recipe

1. Into a large bowl, add the cold grated Parmesan plus the ricotta, your egg, salt and pepper.
2. Mix with a spatula until just combined. Now add your flour in increments, using your hand to mix.
3. Take a cookie sheet and sprinkle generously with flour. Using your hands, roll the dough into golf ball sized balls (or use a cooking scooper).
4. Place on your baking sheet, gently roll in the flour and sprinkle more flour if needed. You should yield 20-24 Gnudi.
5. Place your tray of Gnudi in the fridge for at least 20 minutes.
6. Meanwhile, make one recipe of tomato-basil sauce.
7. Place a large pot of water on your stove top and bring up to a boil. Add salt to the water and when the water returns to a boil, carefully place half of the gnudi in the water. Reheat your sauce.
8. They will take about 3-5 minutes to cook (and float to the top). Use a slotted spoon to remove the gnudi from the water and transfer to your plates.
9. Top with tomato-basil sauce, grated cheese and basil leaves for garnish and serve.

Storing Gnudi: You can make a day ahead and place in the fridge or place the tray of gnudi in the freezer. Once frozen place in a large zip-lock bag. You can boil from frozen and they will take 5-7 minutes.

Alternate Shape: You can shape Gnudi like Gnocchi by roll into 1/2 rope and cut into 1 inch pieces, toss in flour before boiling.

© 2021, Peter Minaki. All rights reserved.

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