Gnudi is pretty exciting. Let’s first address the fact that it is in fact a food called gnudi. I think that is pretty special. I always heard it referred to on shows like Top Chef, but never actually looked into what it was. Thankfully, Pinterest, sparked my interest of the dish once again. Well, let me tell you, gnudi is pretty much gnocchi-made-easy. Instead of potato, it is made with ricotta. You don’t have to worry about overworking the dough or boiling and cooling the potatoes. Basically, you make a ball of ricotta, parmesan, some egg and flour and end up with a tender ball of goodness that straddles the world of dumpling and gnocchi, boiled until cooked through and slathered in tomato sauce.
In many ways, this is the perfect fall dish. It is comforting like only a ball of cheese and sauce can be. It is dangerous at the same time because the gnudi feel much lighter than having a bowl of pasta or rice. In many ways, I think that this blog is like my very own recipe book that keeps track of all of the successes that I have in the kitchen so that I can look back and remind myself of the different and delicious meal that I should whip up a second time. I am sure that this will be one of them.
Adapted from Bon Appetit
You can serve these gnudi with any quick tomato sauce that you like. Make sure to cook the gnudi for the full 6 minutes. They will start to float to the top of the boiling water before they are fully cooked. If you are unsure, taste one and if it is gluey in the middle, let it cook for an additional 2 minutes.
Mix all of the ingredients in a medium bowl.
The mixture will still feel a little wet but you will be able to shape them into a ball that stays together easily. If the mixture is too wet, add flour 1 tablespoon at a time until desired consistency is reached.
Take a tablespoon of the mixture at a time and roll it into a football shape. You will end up with about 25 individual gnudi.
Place shaped gnudis onto a floured baking sheet until ready to cook.
In a large pan, on medium-high heat, heat up olive oil.
Saute garlic and onion until softened.
Add tomato paste and cook an additional 1 minute.
Add fresh and canned tomatoes, salt and pepper (to taste) and simmer for about 20 minutes.
Using a hand blender, blend sauce until smooth.
Mix in milk and simmer for 5 more minutes.
Bring a large pot of water to a boil.
Using a slotted spoon, lower each gnudi into the water, holding it on the spoon for a few seconds so that it doesn't stick to the bottom of the pot.
Cook for about 6 minutes. The gnudi will start to float to the top, but make sure to leave them in for the entire 6 minutes or they will be gluey on the inside.
Using a slotted spoon, transfer gnudi from boiling water to the sauce.
Garnish with grated parmesan and parsley or basil
Ricotta Gnudi and Tomato Sauce Recipe was last modified: October 8, 2013 by
Nice recipe. I made it last night, but using Smitten Kitchen’s butter tomato sauce. The gnudi mixture reminded me of the ricotta layer in my vegetarian lasagna recipe. I wonder if you could put something herbaceous (e.g., chopped parsley) right in the dough. What do you think?
Definitely. I was thinking of adding spinach to the sauce next time (would probably be too watery for straight into the dough) but I think parsley in the gnudi would be good as well.