Homemade Ricotta Gnudi in Bison Ragu
with Rustic Tomato and Mushroom Sauce- Milk
- Egg
- Wheat
- Sulphites
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
New to gnudi? Let us introduce you to these Italian gnocchi-like dumplings made with ricotta and Parmesan. Tender, pillowy bites are tossed in a flavourful bison ragu – it's a dinner you'll definitely want to make again!
Ingredients
250 g
Lean Ground Bison
200 g
Ricotta Cheese
(Contains: Milk)
1 unit(s)
Egg
(Contains: Egg)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
8 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Beef Broth Concentrate
113 g
Mirepoix
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
113 g
Mushrooms
14 g
Parsley and Thyme
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.31 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Clear a space in your freezer large enough to fit a large plate.
- Line a large plate with parchment paper (two plates or a baking sheet for 4 ppl).
- Finely chop parsley.
- Add half the flour to a shallow dish.
- Combine ricotta, egg, half the parsley, half the Parmesan, remaining flour, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper in a large bowl.
- Scoop 12 (24) portions of ricotta mixture.
- With oiled hands, gently roll each one between your palms to form a ball. (TIP: Each portion should be the size of a ping-pong ball.)
- Add one ricotta ball to the dish with the flour, then roll to coat. Transfer to the prepared plate.
- Repeat with remaining gnudi. Discard any remaining flour.
- When all gnudi are coated in flour, place the plate of gnudi in the freezer to firm slightly, 15 min.
- Meanwhile, add 6 cups water and 1 tsp salt to a large pot. Cover and bring to a boil over high heat.
- Meanwhile, thinly slice mushrooms.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter, then bison. Break bison into smaller pieces.
- Add mushrooms, mirepoix and thyme. Season with salt and pepper. Cook, stirring often, until bison is cooked through, 5-7 min.**
- Add crushed tomatoes, broth concentrate, balsamic vinegar, Zesty Garlic Blend and 1/2 cup (3/4 cup) water. Bring to a simmer.
- Reduce heat to medium-low. Cook, stirring often, until ragu thickens slightly, 8-10 min.
- Meanwhile, add gnudi to the boiling water. Cook uncovered, stirring occasionally, until gnudi float to the top, 3-5 min. (TIP: For 4 ppl, cook gnudi in two batches.)
- Using a slotted spoon, transfer gnudi to a clean plate. Cover to keep warm.
- Remove thyme sprigs from ragu, then discard. Season with salt and pepper, to taste.
- Divide gnudi between bowls. Top with bison ragu.
- Sprinkle remaining Parmesan and remaining parsley over top. (TIP: Like a little heat? Add a sprinkle of chili flakes, if you have them!)
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The bison ragu was delicious with robust, layered flavours; some found the gnudi plain but others loved them.
- Ease of prep: While the recipe looks complicated, many found it surprisingly easy to make, though some struggled with the gnudi consistency.
- Suggestions: Consider cooking the gnudi longer than stated; add nutmeg to boost ricotta flavour and depth.
- Portions: Several reviewers noted there was too much gnudi compared to the amount of ragu.
- Texture: Some found the mirepoix remained crunchy even with extra cooking time.
