Gnudi with Roasted Cherry Tomatoes

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 Gnudi with Roasted Cherry Tomatoes
Gnudi (which means "naked" in Italian) are similar to gnocchi, but instead of preparing with potatoes, you use ricotta. These little dumplings of love are lighter than gnocchi and much easier to prepare. I served them with roasted with tomatoes & garlic but they would be really good with pesto or bolognese.
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Course Pasta
Cuisine Italian
Prep Time 45 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Roasted Tomatoes
  • 1 pint cherry tomatoes
  • 2 garlic cloves
  • 1/4 cup extra virgin olive oil
  • Kosher salt and freshly ground pepper
Gnudi
  • 1 lb whole-milk ricotta cheese
  • 1/4 cup Parmesan cheese, finely grated plus more for serving
  • 1 large egg
  • 1 tbsp unsalted butter, melted
  • 1/8 tsp nutmeg, freshly grated
  • 1 cup all purpose flour plus for for dusting
  • Kosher salt and freshly ground pepper
Course Pasta
Cuisine Italian
Prep Time 45 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Roasted Tomatoes
  • 1 pint cherry tomatoes
  • 2 garlic cloves
  • 1/4 cup extra virgin olive oil
  • Kosher salt and freshly ground pepper
Gnudi
  • 1 lb whole-milk ricotta cheese
  • 1/4 cup Parmesan cheese, finely grated plus more for serving
  • 1 large egg
  • 1 tbsp unsalted butter, melted
  • 1/8 tsp nutmeg, freshly grated
  • 1 cup all purpose flour plus for for dusting
  • Kosher salt and freshly ground pepper
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Roasted Tomatoes
  1. Slice tomatoes in half and place in large bowl with olive oil, garlic, salt & pepper. Toss ingredients together until tomatoes are well coated.
    Slice tomatoes in half and place in large bowl with olive oil, garlic, salt & pepper. Toss ingredients together until tomatoes are well coated.
  2. Pour tomatoes onto a baking sheet and place in 300 degree preheated oven. Roast for 25 minutes. Remove from oven and toss tomatoes with cooked gnudi.
Gnudi
  1. In a large bowl, whisk together the ricotta, parmesan, egg, melted butter, nutmeg and salt & pepper until combined. Use a rubber spatula to stir in the flour until just incorporated. Do not over-mix.
  2. Dust your work surface and your hands with flour. Divide the gnudi dough into four portions and generously dust the dough with flour so that it doesn’t stick to your hands while working with it. Roll the dough, using your hands, into 4 long ropes about 1-inch thick.
    Dust your work surface and your hands with flour. Divide the gnudi dough into four portions and generously dust the dough with flour so that it doesn’t stick to your hands while working with it. Roll the dough, using your hands, into 4 long ropes about 1-inch thick.
  3. Use a serrated knife to cut the ropes into 1-inch pieces.
  4. Bring a large pan of salted water to a boil Add the gnudi in 4 batches to the boiling water until they float to the surface (about 4 minutes).
  5. When finished cooking, remove gnudi from water with a slotted spoon. Toss with roasted tomatoes (or your favorite sauce), sprinkle with additional parmesan cheese and serve. I also added a dollop of ricotta cheese.
    When finished cooking, remove gnudi from water with a slotted spoon. Toss with roasted tomatoes (or your favorite sauce), sprinkle with additional parmesan cheese and serve. I also added a dollop of ricotta cheese.
  6. If making ahead, place the cut gnudi on a parchment paper-lined baking sheet that has been generously dusted with flour. Cover and refrigerate until ready to cook.
Recipe Notes

Gnudi (which means "naked" in Italian) are similar to gnocchi, but instead of preparing with potatoes, you use ricotta. These little dumplings of love are lighter than gnocchi and much easier to prepare. I served them with roasted with tomatoes & garlic but they would be really good with pesto or bolognese.

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