zoom Ricotta gnudi in a fresh tomato sauce
  • Save to your scrapbook
  • Save to your scrapbook

    Ricotta gnudi in a fresh tomato sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Ricotta gnudi in a fresh tomato sauce

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes

    Serves: 2-3

    Ingredients

    250g essential Waitrose ricotta
    500g plum tomatoes, sliced
    2 bay leaves
    3 garlic cloves, unpeeled and bashed
    2 tbsp essential Waitrose olive oil
    ½ x 25g pack basil, shredded, plus extra to serve
    3 large egg yolks
    30g essential Waitrose parmigiano reggiano, grated, plus extra to serve
    good grating nutmeg
    80g essential Waitrose plain flour, plus extra for dusting

    Method

    1. Preheat the oven to 220˚C, gas mark 7. Drain the ricotta in a sieve over the sink for at least 5 minutes. Put the sliced tomatoes on an oven tray, add the bay leaves, garlic and olive oil; season and roast for 20 minutes. Remove the tray from the oven; pick out and discard the bay leaves and garlic skins. With a potato masher, roughly crush the tray contents, then stir through the basil.

    2. Meanwhile, put the ricotta, egg yolks, parmesan and nutmeg in a bowl. Season and mix together, then add the flour and mix gently with a fork until just combined. Flour your hands and, taking small amounts of mixture, shape into logs about 1cm in diameter and 3cm long. Put on a parchment-lined tray sprinkled with flour.

    3. Bring a large pan of salted water to the boil, drop the gnudi in and cook until they rise to the surface (about 3-4 minutes). Carefully lift them out with a slotted spoon and put them straight into the tomato sauce (use a little of the cooking water to loosen if need be). Divide the gnudi and sauce between plates; top with the extra parmesan and shredded basil, then serve with a green salad, if liked.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue

    Comments

    Average user rating

    5 stars

    Glossary