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Ricotta and lemon gnudi with quick cherry tomato sauce
Gnudi are gnocchi-like dumplings made with ricotta cheese instead of potato. These pillowy-soft dumplings are stuffed with coriander, sage, and lemon zest, and served with a cherry tomato sauce.
YIELDS
4
TO
6
Ingredients
Ricotta Gnudi
- 1 tablespoon ground coriander
- 2 tablespoons sage
- 1 tablespoon lemon zest
- 2 eggs
- 1 cup parmesan
- 1 cup flour
Cherry Tomato Sauce
- 1 to 2 tablespoons olive oil
- 2 tablespoons shallots
- 2 tablespoons garlic
- 4 cups cherry tomatoes, cut in half
Serve
- Sage, for garnish
- Parmesan, for garnish
Directions
Ricotta Gnudi
- Place parmesan cheese, ricotta, salt, ground coriander, and fresh sage and lemon zest all into a bowl and mix well.
- Add eggs and beat well. Once beaten add the flour half a cup at a time and stir gently.
- Lightly flour your hands and roll into small dumpling balls. Place on a tray and place into the fridge to set up for 30 minutes
Cherry Tomato Sauce
- Add oil to a heavy-bottomed skillet over high heat. You want the oil and the pan very hot. Add halved cherry tomatoes. Blister and cook for three minutes. Add shallots and garlic and season with salt.
Serve
- Remove the gnudi from the fridge and cook in boiling salted water for a few minutes until they float and are hot through the middle.
- Plate on top of sauce and garnish with sage and parmesan cheese. Serve and enjoy!
