Ricotta Gnudi al Sugo (Ricotta Dumplings with Fresh Tomato Sauce)
A cheesy gnocchi type dish served with a fresh tomato sauce. Absolutely delicious!
Ingredients
- 2 ½ cups whole milk ricotta
- 1 egg preferably pasture raised, organic
- ½ tsp Kosher salt (or sea salt)
- ¼ tsp black pepper (freshly ground)
- ⅔ cup fresh breadcrumbs (use gluten-free breadcrumbs if desired)
- ½ cup Parmigiano Reggiano DOP cheese (freshly grated)
- 1 tsp parsley (chopped, fresh)
- ¼ cup corn meal (or semolina)
- 1 recipe homemade tomato sauce (fresh, to serve)
Instructions
- Mix all the ingredients in a large bowl, except for the corn meal. If too wet, add some breadcrumbs; too dry, add milk.
- Cover and refrigerate for a minimum of 2 hours to overnight.
- Using wet hands, shape the gnudi into small balls. Place on a tray or countertop sprinkled with a little corn meal or semolina.
- Heat the tomato sauce in a sauté pan. When the sauce comes to a simmer, gently place the gnudi in the sauce. Cover and cook for about 5-6 minutes.
- Gently turn them with a wooden spoon, cover and allow to cook another 2 to 3 minutes. Remove from heat and serve with crusty bread.
Notes
- Remember to plan ahead for this dish as the gnudi should be refrigerated before cooking.
Nutrition
Serving: 1 | Calories: 480kcal | Carbohydrates: 27g | Protein: 27g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 896mg | Potassium: 261mg | Fiber: 3g | Sugar: 3g | Vitamin A: 858IU | Vitamin C: 0.03mg | Calcium: 510mg | Iron: 2mg
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