Gnudi is often overlooked in favour of its much easier-to-get-hold-of cousin, gnocchi. But homemade gnudi is easy to make (once you have the knack) and absolutely delicious too!
Gnudi are essentially balls of ricotta which have been covered in semolina – the semolina dries out the ricotta to form a crust around the outside, which then makes the balls strong enough to withstand cooking in boiling water.
They’re a little tricky to make at first – you have to leave them for a long time, so I made mine last night ready to cook this evening, and they are quite delicate so you must be careful when cooking them. But you will be rewarded; they are scrummy!
I decided to inject a bit of 5-a-day into mine with a tomato and black olive sauce and tried to make it a little healthier for a mid-week meal. Serve with crusty bread on the side, and enjoy!
This will serve 4, and takes 15 minutes each evening plus the time in the fridge.
Ingredients, Substitutions and Variations
- Ricotta, Parmesan, nutmeg, semolina – these are your gnudi ingredients. You can switch the Parmesan for a vegetarian alternative. Leave out the nutmeg if you wish – but it’s really delicious.
- Onion, black olives, anchovies, chopped tomatoes, basil – these are your sauce ingredients. They work beautifully together and create a flavour-packed sauce with just a handful of ingredients. This sauce is great over pasta too for a quick weeknight dinner.
Top Tips
- Making the gnudi The trick with homemade gnudi is using the semolina properly. If you don’t use enough, your gnudi will be too loose and will fall apart when you cook them. Make sure you drain any excess water from your ricotta before you start.
- Get ahead The sauce can be made ahead and kept in the fridge for a week or in the freezer for up to three months. Make the gnudi a day before and cook when you want to eat it.
- Cooking the gnudi Be gentle, and take your time when you cook the gnudi. Give them plenty of space in the pot of water!
Homemade Gnudi with Tomato and Black Olive Sauce
Ingredients
For the Gnudi:
- 1 kilograms ricotta
- 50 grams grated parmesan
- ½ teaspoon ground nutmeg
- Approx 150g semolina
For the sauce:
- 1 tablespoon olive oil
- 1 onion
- 180 grams jar of pitted black olives
- 6 anchovy fillets
- 1 x 400g tins chopped tomatoes
- 1 small handful basil
Instructions
- In a bowl, mix the ricotta, parmesan and nutmeg well.
- Take a tray and cover with a layer of the semolina. With your hands, form the ricotta into small balls about 1.5 inches wide, roll in a plate of semolina and place on the tray. Sprinkle over more semolina when you have finished; you want to make sure each ball has been covered well. Place in the fridge overnight.
- To make the sauce, chop the onion and place in a saute pan with the olive oil. Cook on a medium heat for 2 minutes, then add the anchovy fillets and olives. Crush the olives with your wooden spoon, and continue cooking until the anchovy fillets have almost disintegrated.
- Tip in the tomatoes, simmer for 5 minutes, then season and stir in the chopped basil.
- To cook the gnudi, bring a large pan of water to the boil. Gently place the gnudi in the water (it is best to cook them in small batches) and boil for 3 minutes. Remove with a slotted spoon.
- Layer gnudi in each person’s bowl and pour over the sauce. Bellissimo!
More delicious gnocchi recipes:
- Creamy Chorizo Gnocchi
- Creamy Leek Gnocchi
- Creamy Sausage Gnocchi
- Green Goddess Gnocchi
- Rocket and Watercress Gnocchi
- Bacon and Mushroom Gnocchi Bake
- Quick Courgette and Goats Cheese Gnocchi
- One Pan Tomato and Mozzarella Gnocchi
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