Tomato-Garlic Gnudi
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- 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.
