(The picture will come later… it’s at home and I’m not.)
I stumbled upon this idea a few weeks ago when internet searching for something to make. I call it an “idea” because I’m in no way following the actual recipe and just making my own instead. The Gnudi recipes I have come across require eggs, parmesan, some require submerging the dumplings in semolina for hours, others require other things. But not mine… mine is super simple. Just some ricotta, olive oil, water, and flour. I also added pesto for flavour.
Anyways… first off… whole-wheat flour is just not as yummy as normal flour, but it is healthier, so that’s why I used it. Second of all a really tasty tomato sauce is definitely the way to go with this. I will also explain how I made a more-ish tomato sauce in all of 5 minutes. But first on to the Gnudi (which is a ricotta based gnocchi!)
Basil (Pesto) Gnudi
In a blender cream your ricotta with some: salt, pepper, and paprika, plus a big spoonful of basil pesto. Taste. Is it yummy? Good. If not, season till it is. Then once its all creamy, dump into a bowl, and add a good glug of olive oil (could also do truffle oil… mmm).
Now start adding your (whole-wheat) flour. There is no measurement for this… you’re just trying to make a dough. Which means slowly incorporate the flour until you have a workable dough (i.e. forms into a ball without sticking, or stickiness on the outside). Add a little water as well, if needed. (The dough should be moist but come away cleanly from your hands when you knead it into a ball.)
Once the dough is ready… stick it in the fridge for about half an hour. Afterwards take it out and form your gnudi (gnocchi) anyway you want. I went for “rustic” and just made a long sausage shape and then pulled off bite sized pieces.
Boil until your Gnudi float to the top. Then either top with sauce and eat OR pan fry slightly first to get a little crisp crunch, then top with sauce and eat! 🙂
I’ve made all kinds of versions of tomato sauce from the easy peasy to the complex. This one is super quick easy peasy. Take a small sauce pan and dump in some passata or other un-flavoured tomato base. I used Pomi strained tomatoes because it was near to hand. Then roughly chop up some garlic and red chili… add to the slowly simmering tomato sauce. Season with sea salt and pepper and a good sized piece of butter. At the end, add in some chopped fresh basil. Done!
Top your Gnudi with the tomato sauce and some parmesan. Enjoy! x