Ricotta Gnudi al Sugo (Ricotta Dumplings with Fresh Tomato Sauce)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
4 servings
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Calories
480 kcal
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Course
Main Course
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Cuisine
Italian
Ricotta Gnudi al Sugo (Ricotta Dumplings with Fresh Tomato Sauce)
Description
Ricotta Gnudi al Sugo features soft ricotta cheese dumplings prepared by blending ricotta, egg, kosher salt, black pepper, fresh parsley, Parmigiano Reggiano, and breadcrumbs into a firm mixture that rests refrigerated for at least two hours. This chilling step firms up the dough for shaping. Cornmeal or semolina dusting keeps the gnudi from sticking when formed into small balls with wet hands.
The cooking method involves gently simmering the dumplings in freshly made tomato sauce, turning them carefully to ensure even cooking and preventing breakage. This technique yields tender dumplings infused with the rich, tomato-based flavors while maintaining shape and a silky mouthfeel. The fresh tomato sauce brightens the dish, balancing the mildness of the ricotta.
Serving the gnudi with crusty bread complements the texture and helps soak up the flavorful sauce, making it a complete vegetarian meal. Planning ahead is important to allow refrigeration time for the dough, ensuring the appropriate texture during cooking.
Ingredients
- 2 ½ cups ricotta cheese full-cream
- 1 egg
- ½ tsp kosher salt (or sea salt)
- ¼ tsp black pepper (freshly ground)
- ⅔ cup breadcrumbs use gluten-free breadcrumbs if desired, fresh
- ½ cup Parmigiano Reggiano cheese freshly grated, DOP
- 1 tsp parsley (chopped, fresh)
- ¼ cup corn meal (or semolina)
- 1 recipe tomato sauce fresh, to serve, homemade
Instructions
- Mix all the ingredients in a large bowl, except for the corn meal. If too wet, add some breadcrumbs; too dry, add milk.
- Cover and refrigerate for a minimum of 2 hours to overnight.
- Using wet hands, shape the gnudi into small balls. Place on a tray or countertop sprinkled with a little corn meal or semolina.
- Heat the tomato sauce in a sauté pan. When the sauce comes to a simmer, gently place the gnudi in the sauce. Cover and cook for about 5-6 minutes.
- Gently turn them with a wooden spoon, cover and allow to cook another 2 to 3 minutes. Remove from heat and serve with crusty bread.
Notes
- Refrigerate the gnudi mixture at least 2 hours before shaping to improve firmness.
- Wet your hands before forming the dumplings to prevent sticking and maintain shape.
- Serve with crusty bread to soak up the fresh tomato sauce and enhance the meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 480kcal | 24% |
| Carbohydrates | 27g | 9% |
| Protein | 27g | 54% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 134mg | 45% |
| Sodium | 896mg | 37% |
| Potassium | 261mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 858IU | 17% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 510mg | 51% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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