Herb gnudi with red pepper sauce
This herb gnudi with red pepper sauce is a quick but very special vegetarian meal. These gnudi feature fresh basil and tarragon and swim in a creamy, ultra-simple red pepper sauce that you'll want to lick off the plate.
SERVES
3
TO
4
Ingredients
Gnudis
- ¾ cup (180 ml) all-purpose flour, plus more for dusting
- 1 15-ounce (425 g) container ricotta, drained
- 1 tablespoons (15 ml) garlic, finely chopped
- 2 tablespoons (30 ml) fresh basil leaves, finely chopped
- 2 tablespoons (30 ml) fresh tarragon leaves, finely chopped
- 2 eggs plus 2 egg yolks, beaten together
- ½ cup (120 ml) parmesan, grated
- Salt and pepper
Red Pepper Sauce
- 2 tablespoons (30 ml) olive oil
- 1 medium onion, chopped
- 1 tablespoon (15 ml) garlic, chopped
- 1/8 teaspoon (.75 ml) chili flakes
- 1 16-ounce (500 ml) jar roasted red peppers, drained and chopped
- 1 cup (240 ml) whipping cream
To Serve
- Brown butter (for searing)
- Shaved parmesan
- Torn basil leaves
- Extra virgin olive oil
Directions
For the Gnudis
- In a large bowl, combine the flour, ricotta, garlic, basil, tarragon, eggs, parmesan, and season with salt and pepper and the Parmesan. Continue stirring until a sticky dough forms.
- Form the gnudis by portioning out the dough into small balls with a 1 ½ ounce (45 ml) scoop.
- Flour hands and roll the balls gently to form smooth balls.
- Refrigerate if not using right away.
For the Red Pepper Sauce
- Heat the oil in a pot over medium heat. Add the onion, season with salt, and sweat, stirring occasionally, until soft, 2-3 minutes.
- Add the garlic, chili flake, and red peppers and stir.
- Add the cream, stir again, and cook, stirring occasionally, for 5-6 minutes.
- Use a blender to puree the sauce until smooth. Season with salt and pepper.
- Cover and keep warm for serving.
To Serve
- Bring a large pot of salted water to a boil.
- Working in batches, cook the gnudi for about 5 minutes, until they float.
- Heat butter in a large heavy skillet over medium heat and cook for 5-7 minutes until light brown and starting to smell nutty.
- Transfer the cooked gnudi to the butter and cook for 2 minutes, turning, until evenly seared.
- Divide the sauce into the bases of 3-4 shallow serving bowls.
- Arrange the gnudi over the sauce, garnish with parmesan, basil, and a drizzle of olive oil. Enjoy!
