Try this Gnudi - gnocchi-like pasta dumplings made from ricotta - with delicious tomato arrabiata sauce.
Drain the ricotta, and put the solids in a bowl and break up with a fork. Add the parmesan and nutmeg and season with salt. Mix together thoroughly.
Put half the semolina into a roasting dish or tray. Wet the palm of your hands and dip in the semolina – this will help the ricotta from sticking too much. Shape heaped teaspoons of the mixture into small dumplings – or if you want to avoid mess, use two teaspoons to make quenelles. You should end up with between 24-30 dumplings, depending how generous you are with your heaped teaspoons. Drop the dumplings into the semolina and pour over the remaining semolina, making sure they are completely covered.
Cover the tray and put in the fridge for at least 8 hours, but preferably over night. When you are ready to cook them, remove from the semolina and pat off any loose semolina. Bring to the boil a large pot of salted water. Turn down to a simmer, add the gnudi, all at once, and leave to cook. When the gnudi start floating, they will be done – this will take around 4-5 minutes. Remove them carefully with a slotted spoon (be careful, they are fragile). Drizzle with a little olive oil.
For the sauce, heat the olive oil in a large saucepan and add the garlic. Cook very gently for 2-3 minutes, then add the chilli flakes and tomatoes. Season with salt and pepper, then bring to the boil and simmer until the sauce has reduced down – you don’t want it too thick, it needs to be fairly liquid to go well with the gnudi. Taste and add a pinch of sugar if you think the tomatoes need help, then stir in fresh basil.
Serve with a little parmesan and basil, if desired.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week