Tomato-Garlic Gnudi
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Tomato-Garlic Gnudi

Tomato-Garlic Gnudi

Serves 2 | with Ricotta and Fried Sage

If you're new to gnudi, let us introduce you to the Italian gnocchi-like dumplings made with ricotta and Parmesan. The result is tender, pillowy bites which get tossed in a flavourful tomato-garlic sauce and topped with crispy fried sage leaves for an ultimate date-night meal!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

7 g


200 g

Ricotta Cheese

(Contains Milk)

½ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit(s)


(Contains Egg)

8 tbsp

All-Purpose Flour

(Contains Wheat)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

Not included in your delivery

2 tbsp


¼ tsp


¼ tsp


¼ tsp



Nutrition Values

Calories670 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate54 g
Sugar16 g
Dietary Fiber4 g
Protein29 g
Cholesterol165 mg
Sodium2280 mg
Trans Fat1 g
Potassium850 mg
Calcium1350 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Large Bowl
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Slotted Spoon
Large Pot


Make gnudi

Before starting, wash and dry all produce. Clear a space in your freezer large enough to fit a baking sheet. Line a large baking sheet with parchment paper.Add half the flour to a shallow dish.Add ricotta, egg, remaining flour, half the Parmesan, 1/4 tsp salt and 1/4 tsp pepper to a large bowl, then stir to combine.Scoop 12 portions of ricotta mixture, then gently roll each one between your palms to form a soft ball. Add ricotta ball to the dish with the flour, then roll to coat. Repeat with remaining gnudi.When all gnudi are coated in flour, transfer to the prepared baking sheet and place in the freezer to firm slightly, 10 min.

Prep and fry sage leaves

Pick sage leaves from stems. Peel, then mince or grate garlic. Line a plate with paper towels. Set aside. Heat a large non-stick pan over medium-high heat.When the pan is hot, add 2 tbsp oil, then sage leaves. Fry until crisp, 1 min. (TIP: We love to use olive oil for frying sage!)Using a slotted spoon, transfer fried sage to the paper towel-lined plate. Season with salt while hot. Set aside.

Boil gnudi

Add 6 cups water and 1 tsp salt to a large pot. Cover and bring to a boil over high heat. Add gnudi to the boiling water. Cook uncovered, stirring occasionally, until gnudi float to the top, 4-5 min. Remove gnudi from the pot using a slotted spoon. Transfer to a plate, then cover to keep warm.

Make tomato-garlic sauce and serve

Heat the same large non-stick pan from step 2 over medium heat. When hot, add garlic. Cook for 1 min, stirring constantly, until fragrant. Add crushed tomatoes, half the vegetable stock powder and 1/4 tsp sugar, then stir to combine.Add gnudi, then stir to combine. Divide gnudi between bowls, then top with fried sage and remaining parmesan.