My new business partner, Francille van Tiddens, recently sent me a recipe for ricotta gnudi via Bon Appetit’s online magazine. I’ll reveal more about our exciting new venture soon – Francille is an absolute food fanatic and she is constantly trawling the international online food scene for great recipes and interesting reads. “Gnudi”? I asked. It’s like gnocchi, she said, but larger, and made with lots and lots of ricotta cheese. And you pronounce it “nu-dee”.
It sounded like something right up my street. Italian comfort food, made with ricotta, Parmesan, eggs and a touch of flour, smothered in a bright red tomato sauce. I had to try it.
So I made it for my husband on Valentines Day as part of our wedding anniversary dinner. It was simply out of this world! Just a few basic ingredients, yet so striking on a plate and just meltingly delicious. It contains very little flour, so the trick is to shape the large gnudi balls with 2 large spoons. You place all of them on a big floured tray, then boil them like gnocchi in a large pot of salted water for just a few minutes.
This is probably my best food find of the past year. Gnudi. Nu-dee. How do I love thee? Let me count the ways…
Note: Use the best quality ricotta and Parmesan that you can get your hands on.
Ingredients for pomodoro sauce: (Tip: make the sauce first, then the gnudi)
(recipe adapted from www.bonappetit.com)
- 2 cans whole peeled Italian tomatoes
- 60 ml olive oil
- 4 cloves garlic, finely chopped
- 2 teaspoons (10 ml) sugar
- 1 teaspoon (5 ml) salt
Method:
- Process tomatoes to a smooth pulp.
- Heat oil in a saucepan on the stove top. Add garlic and fry for 1-2 minutes over low heat – don’t let it become too brown, because it will be bitter.
- Add the smooth tomatoes, sugar, and salt, then simmer over low heat for about 10 minutes. Remove from the heat, and set aside.
Ingredients for gnudi:
(recipe from www.bonappetit.com)
- 450-500g ricotta cheese (about 2 cups)
- 1 large egg, lightly beaten
- 1 large egg yolk, lightly beaten
- 1/2 teaspoon (2.5 ml) salt
- 1/2 teaspoon (2.5 ml) freshly ground black pepper
- 1/2 cup (125 ml) finely grated Parmesan cheese (preferably Parmigiano Reggiano, or Grana Padano) plus more for serving
- 1/2 cup (125 ml) all-purpose flour plus more
Method:
-
Mix ricotta, egg, egg yolk, salt, pepper, and parmesan in a large bowl until well combined. Add flour and stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add a tablespoonful or 2 more if it feels too wet).
-
Dust a rimmed baking tray generously with flour. Using 2 large dessert spoons, shape heaped tablespoonfuls of dough into football shapes, then place on the floured tray and dust with more flour (you should have about 30).
- Bring a large pot of salted water to the boil.
-
Carefully add the gnudi, then cook for 4-5 minutes until cooked through and tender (gnudi will quickly float to the surface; continue cooking or they will be gummy in the center).
-
Using a slotted spoon, remove gnudi from water and divide among bowls. Top with pomodoro sauce and more parmesan cheese.
Credits:
This post was especially written for The Pretty Blog by Ilse van der Merwe from The Food Fox.
Food: Ilse van der Merwe from The Food Fox.
Photography: Tasha Seccombe.
Styling: Nicola Pretorius, Tasha Seccombe and Ilse van der Merwe.
Oh this is totally happening this weekend. YUM!
Hope you like it as much as I do!
Update – I have now made this THREE times and tonight am eating it for the second night in a row. To say I am hooked is an understatement. And it is so easy! Thanks for sharing!
This looks sublime – thank you very much for the recipe.
How many will this feed
Hi Sharon
This will feed 4 with generous portions. Or 6-8 as a starter. It really is one of my favourites recipes of 2013! Enjoy!
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