Tomato-Garlic Gnudi
Serves 2 | with Ricotta and Fried Sage- Milk
- Egg
- Wheat
- Soy
- Sulphites
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
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!
Ingredients
7 g
Sage
200 g
Ricotta Cheese
(Contains: Milk)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Egg
(Contains: Egg)
8 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Delicious and surprisingly tasty, though some found it lacking. Consider adding Italian seasoning to the gnudi for more flavor.
- Ease of prep: Initially confusing but easier than expected once understood. Forming the gnudi can be a bit messy.
- Suggestions: Use about 2 cloves of garlic in the sauce. Serve with bread to complement the dish.
