Herb gnudi with red pepper sauce

By Poppy Sandler
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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. 




  • 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


For the Gnudis

  1. 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.
  2. Form the gnudis by portioning out the dough into small balls with a 1 ½ ounce (45 ml) scoop.
  3. Flour hands and roll the balls gently to form smooth balls.
  4. Refrigerate if not using right away.

For the Red Pepper Sauce

  1. Heat the oil in a pot over medium heat. Add the onion, season with salt, and sweat, stirring occasionally, until soft, 2-3 minutes.
  2. Add the garlic, chili flake, and red peppers and stir.
  3. Add the cream, stir again, and cook, stirring occasionally, for 5-6 minutes.
  4. Use a blender to puree the sauce until smooth. Season with salt and pepper.
  5. Cover and keep warm for serving. 

To Serve

  1. Bring a large pot of salted water to a boil.
  2. Working in batches, cook the gnudi for about 5 minutes, until they float.
  3. Heat butter in a large heavy skillet over medium heat and cook for 5-7 minutes until light brown and starting to smell nutty.
  4. Transfer the cooked gnudi to the butter and cook for 2 minutes, turning, until evenly seared.
  5. Divide the sauce into the bases of 3-4 shallow serving bowls.
  6. Arrange the gnudi over the sauce, garnish with parmesan, basil, and a drizzle of olive oil. Enjoy!