Gnudi? What’s that (or those?) How do you even pronounce it? Don’t worry, all you need to know is that they’re a bit like gnocchi, they’re delicious and, big bonus, they’re super easy to make!
Warning: I might be about to be a bit childish. Oh, OK then, a lot childish.
I’ve been wanting to make gnudi (pronounced ‘nudy’ … tee hee, snigger, smirk … well I did warn you …) for quite some time. If you don’t know what they are (I didn’t for the longest time) they’re little soft and fluffy Italian sort of dumplings, a bit like gnocchi, but much easier to make – which of course is why they are appearing on this blog and not gnocchi!
Actually, it turns out that gnudi (insert just one more little snigger snigger here) are even easier than I thought. When I was looking through different recipes, I found out that you can make them in a few different ways. The gnudi are always made from ricotta cheese, but some recipes include an egg, others don’t, some have flour in, others don’t, some are coated in semolina flour, others aren’t.
So in the end I decided to plump for a really easy way of making these gorgeous little dumplings – just ricotta, grated nutmeg and grated parmesan cheese and breadcrumbs to bind the mixture together (I used a mini food chopper/processor
So … just mix these four ingredients together with a wooden spoon, scoop up super heaped teaspoons and roll the mixture into little balls. You might think they’d be really sticky as they’re made mostly from just ricotta, but they aren’t too bad at all and roll into a ball very easily. Roll in flour, let chill out in the fridge for a while, then boil for a few minutes until they float to the top.
Serve with a wonderfully simple roasted tomato sauce (just roast tomatoes with garlic, thyme & olive oil and blitz into a sauce!) and scatter with fresh basil and you’ve got a perfect little impressive appetizer to serve to dinner guests …
… or a main course! This recipe serves 4 as an appetizer, but Mr. Scrummy and I ate most of it as a main with some rotisserie chicken and toasted ciabatta on the side. If you’re a vegetarian, it’s also perfect – obviously just skip the chicken and serve with a nice side salad and plenty of bread instead. Truly delicious!
Without wanting to confuse you, I was really pleased with these ricotta gnudi as they were, but I also tried pan frying them for a few minutes after boiling to see what they were like that way. Oh my gaaawsh! Definitely my fave way of serving them, Just place the drained gnudi (they are quite fragile, so really carefully!) in a pan with a drizzle of heated oil and fry (turning regularly) for a few minutes. The gnudi end up with a light, crispy, cheesy crust – sort of like little ricotta fritters. Worth the extra few minutes of work, in my humble opinion!
Oh, and just a note on the sauce. It takes an hour to slow roast the tomatoes, but all you have to do is scatter everything on a baking tray, drizzle with oil, shove them in the oven and then ignore for an hour. In the meantime you can work on your gnudi! After the hour’s up, blitz in the food processor and there’s your sauce! As I was eating it with those lovely fluffy ricotta dumplings, I was thinking what a great pizza sauce it would make. It would also work in lasagne or just as a classic tomato sauce to dip things into. A brilliant sauce recipe to have in your repertoire!
I really hope you give these easy ricotta gnudi with roasted tomato sauce a try some time. Once you’ve bought the ingredients, which let’s face it are minimal, they take very little time and effort to make – but I’m sure your family and/or friends will think you’ve spent hours slaving away in the kitchen over them.
My perfect kind of food!
Update: Don’t you dare scrape those leftovers into the bin! They’re yummy re-heated and smeared onto fresh crusty bread for a quick lunch. The voice of experience speaks … 🙂
Easy ricotta gnudi with roasted tomato sauce
Ingredients
for the tomato sauce
- 28 ounces tomatoes I used half smallish ordinary tomatoes & half cherry tomatoes
- 3 garlic cloves peeled
- 4 or 5 sprigs thyme
- olive oil
- 4 or 5 large fresh basil leaves
for the gnudi
- 8.8 ounces ricotta cheese drained of any excess liquid
- 1/4 of a whole nutmeg grated
- 1/4 cup parmesan cheese finely grated
- 5 tablespoons fresh breadcrumbs I made mine in my mini food processor
- salt & pepper to taste
- plain flour or semolina for rolling
to serve
- extra fresh basil & parmesan shavings
- crusty bread & salad leaves optional
Instructions
- First, prepare the tomato sauce. Pre-heat the oven to 160C/320F. Spread the tomatoes out on a baking tray (keep cherry tomatoes whole, halve larger tomatoes and spread cut side up) with the garlic and thyme leaves stripped off the sprigs. Drizzle with olive oil and roast for 1 hour.
- While the tomatoes are roasting, put the ricotta, nutmeg, parmesan, breadcrumbs and salt & pepper in a bowl and mix well with a wooden spoon. Add salt and pepper to taste.
- Take very heaped teaspoons of mixture and roll into rough balls. Roll well in flour and place on a floured baking tray or plate. Chill while the tomatoes finish roasting.
- When the tomatoes are done, scrape them into a food processor and blend to a sauce. Tip into a small saucepan, tear in the fresh basil and heat gently to warm through.
- Bring a medium pan of water to the boil, then boil the gnudi for about 3 minutes or until they float on top of the water. Remove from the pan with a slotted spoon and put carefully in a colander.
- Serve the gnudi with the tomato sauce poured over. Top with a little more fresh basil and shavings of parmesan cheese.
Recipe Notes
If you like, you can gently fry the cooked gnudi in a little hot oil in a frying pan before serving. This way, they end up slightly crispy on the outside. Delicious!
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As someone who is also five years old at heart: GNUUUUDDIIIII. Pretty sure that’s the.boy’s favorite word. 😛 But in all seriousness, they are one of my favorite things to eat! Total comfort is what this meal is.
Haha … glad it’s not just me thinking like a (small) child. I’m happy you’ve heard of gnudi! They’re not so common over here. Gnudi, where have you been all my life?
This looks amazing! I need to make this! I love the roasted tomato sauce you serve with it!
Thanks, Kelley! Do try it – it IS amazing! (although I say it myself!)
The gnudi look so soft and delicious, and that sauce? Oh my, that’s a perfect dish right there.
Thanks, Janette! I’m really happy you have ‘discovered’ this sauce – it’s so easy!
Anytime my students ask me to teach them to make gnocchi I always revert to gnudi! Because it is the faster and tastier cousin of gnocchi!! I love this roasted tomato sauce!!! Roasting just seems to make a world of a difference! Great recipe!
Thanks so much, Mila! It seems like some people have heard of gnudi and others don’t have a clue what they are! Great way to describe them … the faster and tastier cousins of gnocchi … love it!
OH MY GOSH, this sauce looks unbelievable DELICIOUS, Helen!! Love the pictures too 😉
Hello, Olivia! Thank you! 🙂
That’s exactly what I was gonna say, what are these 🙂 ? Anyway, they look and sound delicious!And the sauce-perfect! Pinned!
Ha! I thought these gnudi might not be all that well known. Glad to have introduced you to something new then today, Mira!
I cracked up when reading your sniggers and smirks Helen! 🙂 Thank you for bringing not only some amazing recipes, but laughs, to my Tuesday morning. Basil and breadcrumbs for the win!!
lol … glad to have made you ‘snigger’ a bit today too today, Mary Frances. Nothing like a quick regress back to your childhood to brighten up your day!!
I have never heard of these before, but they sounds great. That sauce looks really good too.
Oooh, you have to try these some time, Dannii. They’re just like the inside of ravioli as another bloggy friend has just pointed out!
I’ve been wanting to make ‘nudy’ forever too! 😉 To me the inside of ravioli is the best part anyway, so why not skip the pasta once in a while? I’m DEFINITELY trying this recipe!
I didn’t think of these as being like the inside of ricotta ravioli! Great analogy! I might try rolling in some spinach next time now that you’ve said that! 😉
Goodness me! This is so my kind of dish! It looks and sounds just perfect … and with that bread on the side. Gah!
Yeah, the bread is wonderful for mopping up with! This is definitely going on the weekly rotation for a while!
hehe–it’s okay, I giggled too! I totally had a moment like the one from Wreck-It-Ralph where Ralph says “duty” and Vanellope says “doody, HAHA.” Oh gosh, I’m dying. I do love this idea though, this dish looks totally doable and fantastic!!
Thanks, Ala! I’m glad you can see the funny side and don’t think I’m being unreasonably childish here! Really hope you give these a try some time. Soooo worth it!
You’re so funny, Helen. We must have the same childish sense of humor because I snickered at ‘nudy’ as well 😉 I’ve actually never had nudy… I mean gnudi, but I definitely need to remedy that because these look amazing!
I’m very relieved that I have a few readers as childish as myself, I must admit! Do try these some time, Kathleen. It’s just like eating the inside of some ricotta ravioli, if that makes sense!
I have never had gnudi before, but they sure look good, and easy to make! And that sauce..!! and the roasted tomatoes, ahh, this recipe looks really appetizing! Pinned!
Hello, Neli! Thanks so much for passing by … do try your hand at gnudi some time. And the sauce was surprisingly good! 🙂
I adore roasted tomatoes and could eat them all on their own every night. I just love them that much, but in this recipe, It sounds amazing
Thanks, Lori! I know what you mean about the roasted tomatoes. Tomatoes are definitely one of my fave foods, and they’re even more delicious roasted. The ricotta cuts through the sourness of the tomatoes though … ahhh, just right! 🙂
Oh this looks just perfect, Helen! I love how easy this is to make! And that roasted sauce sounds amazing! Total comfort food right here!
Thanks so much, Gayle!! It’s spring comfort food … haha!
I had never heard of gnudi before! They look so delicate and tasty! I think I will have to try these now!
Yes, yes, yes … try them, try them, Shelby! Thanks so much for passing by!!
These gnudi look fantastic Helen! I actually prefer gnudi to gnocchi most times! 😀
Glad you like them, Lorraine …. I knew you would have heard of gnudi!!
OK, well looks like I’m going to need to try some Gnudi (tee hee)…they look beyond amazing! Gorgeous photos, Helen!
Aw, thanks, Denise! I’m happy you like the look of these ‘nudies'(!!) Thanks for the compliment on the photos, too (blush) 🙂
Une recette ensoleillé qui je pourrais mangé tout de suite ! Elle me semble délicieuse et en plus j’adore les tomates cuisinés de cette façon !
J’adore ca, Eva … une recette ensoleille! Les tomates comme ca ce sont une revelation pour moi … tu as raison. Ils sont delicieux!
Oh my goodness….this is MY kinda weeknight dinner! I’m seriously obsessing over how packed full of flavor that roasted tomato sauce looks and gnudi sounds so dang amazing! Definitely gonna have to give that a try. I may not share though. This looks waaaaay too amazing. 😉
Nope, don’t share, don’t share … keep the leftovers to scoff yourself the next day! 🙂
I love this recipe, Helen! Looks delicious – love the homemade sauce! So good! 😀
Thanks, Jess! The sauce is soooo easy and good!
I tried gnudi for the first time the other night at a friend’s house and it was delicious. I’ll definitely be trying your recipe!!
Oh, well maybe it’s a new ‘thing’! DO try these, Kristen. They’re soooo easy for something so delicious. 🙂
It is scary how similar we are. I made ricotta gnocchi last week for the blog…I haven’t posted it yet. And I”m now mighty curious about this version!!
This is legendary!! Couple of questions:
1. Is the chilling time necessary?
2. Have you tried freezing them pre cooking?
3. Do they go tough quite quickly? Ricotta gnocchi turns from light and fluffy into into chewy tough balls within about 20 minutes after cooking.
I HAVE TO TRY THIS!!! Pinning, pinning, pinning!
Hi Nagi!! Well, you know, great minds and all that!!
Looking forward to seeing your version of gnocchi soon!
As for your questions … well …
-I think that the chilling time is advisable but not ‘absolutely’ necessary. I actually didn’t chill mine for long and they didn’t break up in the water. The gnuddi are, however, very fragile so you have to be ultra careful with them.
-I haven’t actually tried freezing them pre-cooking, but of course now I want to to answer your question properly! After I do I’ll pop back here and post an update. I don’t see why they wouldn’t freeze OK though – perhaps with the tomato sauce poured over them already in a ‘portion’?? Anyway, I’ll get back to you on that one!
-As for whether they go tough or not … well, we had some leftovers when I made these and they seemed perfectly fine to me the next day. We re-heated them and smeared them on bread and they were just as delicious. Maybe the key is that I didn’t add any flour to them. I just mixed ricotta with parmesan and then coated them in a bit of flour to keep them held together.
Methinks a bit more investigation is in order with these … toghether WE WILL FIGURE IT OUT!! 🙂