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Ricotta gnudi in a fresh tomato sauce
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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
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.
This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (2) 2773kJ
This recipe was first published in July 2018.