Try this Gnudi - gnocchi-like pasta dumplings made from ricotta - with delicious tomato arrabiata sauce.


  • 300g ricotta

  • 50g Parmesan, finely grated

  • A few rasps of nutmeg

  • Around 250g semolina (for dusting)

  • For the sauce

  • 2 tbsp olive oil

  • 2 garlic cloves, very finely chopped or crushed

  • 1 tsp dried chilli flakes

  • 500g fresh tomatoes, peeled and pureed (or tinned equivalent)

  • A handful of basil leaves

  • To serve

  • Grated parmesan

  • More basil leaves


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Serve with a little parmesan and basil, if desired.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 246kj
  • Fat Total 10g
  • Saturated Fat 4g
  • Protein 11g
  • Carbohydrate 27g
  • Sugar 1g
  • Sodium 121mg

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.

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