Much lighter and faster to make than traditional potato-based gnocchi, gnudi are instead made with a ricotta base and go fantastically well with a variety of sauces.
Much lighter and faster to make than traditional potato-based gnocchi, gnudi are instead made with a ricotta base and go fantastically well with a variety of sauces.
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Yields:
4
Prep Time:
40 mins
Cook Time:
15 mins
Total Time:
55 mins
Cal/Serv:
517
Ingredients
450g
ricotta
1
large egg yolk
225g
pasta flour, plus extra to dust
2Tbsp.
grated Parmesan, plus extra to serve
Large handful basil, roughly chopped
1/4tsp.
ground nutmeg
FOR THE SAUCE
3Tbsp.
olive oil
2
garlic cloves, finely sliced
3
anchovy fillets, from a tin
500g
(1lb 2oz) cherry tomatoes, halved
Small handful basil, plus extra to serve
Directions
1 In a large bowl, combine the ricotta and egg yolk. Add 175g (6oz) pasta flour, Parmesan, basil, nutmeg and 1⁄4tsp each salt and freshly ground black pepper. Fold together to make a soft but not sticky dough; do not overmix. Add remaining 50g (2oz) flour as needed.
2 Lightly dust a large baking sheet with flour. Divide ricotta mixture into 4. Working with one quarter at a time with lightly floured hands, roll mixture into 2.5cm (1in)-wide logs, roughly 20.5cm (8in) long. Transfer to prepared baking sheet. Repeat with remaining mixture. Cover with cling film and chill for 30min.
3 To make the sauce, heat the oil in a large frying pan over low-medium heat and fry the garlic and anchovies until the anchovies start to dissolve and garlic starts to turn golden, about 2-3min. Stir in the tomatoes and cook until just breaking down. Remove from heat and stir in basil. Check seasoning.
4 Cut gnudi into 1cm (1⁄2in) pieces. Bring a large pan of salted water to the boil. Add gnudi and cook until all have risen to the surface, then cook for 1min more. Using a slotted spoon, transfer to the sauce, gently tossing to coat. Sprinkle with Parmesan, if you like.
GH TIP
If serving to vegetarians, leave out the anchovies and serve with vegetarian hard cheese instead of Parmesan.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
