Ricotta Gnudi with Tomato Sauce

Ricotta Gnudi with Tomato Sauce




Prep Time: 20 Min
Chill Time: 30 Min +
Cook Time: 40 - 45 Min

WHAT YOU NEED

SAUCE

• 1/4 C EVO0
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Carrot, peeled & diced
• 4 cloves Garlic, crushed
• 1 Tbsp. Tomato Paste
• 796ml Whole Tomatoes
• 1 Tsp. Red Pepper Flakes
• Handful Fresh Basil
• 1/2 Tsp. + Sea Salt

GNUDI

• 475g Full Fat Ricotta
• 1 Large Free-Range Egg
• 1/3 C + AP Flour
• 2 cloves Garlic, crushed & pressed / minced
• 2 Tbsp. Grana Padano, grated
• 1/2 Lemon, zested
• 2 Tbsp. Fresh Parsley, chopped
  
• 1/2 Tsp. + Sea Salt
• Cracked Pepper
• Nutmeg

DIRECTIONS

• Mix together everything for the gnudi except for the flour & egg. Season with cracked pepper to taste and a few dashes of ground nutmeg. Taste the mixture and adjust the salt if desired. Fold in the egg and 1/3 C all purpose flour. 
• Get a small plate out and sprinkle about 1/3 C of all purpose flour. Scoop about 1 1/2 Tbsp. of the gnudi mix into your hands and carefully roll them in to balls. (If the batter feels REALLY wet, sprinkle in additional flour.) After forming, toss the gnudi in flour and shake off any excess. Place the formed gnudi on a parchment lined baking sheet and once finished, refrigerate the gnudi for a minimum of 30 minutes; preferably an hour or longer.

• SAUCE - Begin heating the EVOO, garlic, and pepper flakes together in a medium sized pot set to medium. Once heated, let the garlic sizzle for about a minute without browning before adding the onion, carrot, celery, and a good pinch of sea salt. Stir and cook 5 minutes, add the tomato paste, and continue cooking for 2 - 3 minutes until veggies have gone mostly soft. Pour in the tomatoes and bring to a boil. Once boiled, reduce heat to medium low, add 1/2 Tsp. sea salt, a handful of fresh basil, cover, and simmer for 25 minutes. Remove cover and puree until smooth using an immersion blender. Taste and adjust salt if desired. Leave sauce covered on low heat until gnudi are ready.
• Bring a large pot of cold, salted water to a boil on medium high heat. Once boiled, reduce the heat slightly to a minimal boil and grad your gnudi from the fridge. Cook the gnudi in batches so as to not overcrowd them. Carefully place the gnudi in the boiling water and let them cook about 5 - 6 minutes. There might be some little pieces that break off while they boil, this is pretty typical. 
• SERVICE - You have two options. You can serve the boiled gnudi over tomato sauce on a serving plate with some freshly grated grana padano and herbs (pictured) or you can transfer some of your sauce to a skillet set to medium low and add the gnudi directly to the sauce to coat them entirely prior to service. 
• ENJOY!

HAPPY VEG

NOTES:

• If you prefer to finish the gnudi in tomato sauce, cook them a minute less so that they can finish in the skillet with the sauce.
• Gnudi can be frozen for up to two months in an air tight container. Freeze on a parchment lined baking sheet until solid and transfer to a container.
• Gnudi are notoriously delicate. Handle with care at all stages of the preparation process.