For the gnudi

  • 750g ricotta
  • 90g parmesan, plus extra for garnish
  • 3 egg yolks
  • 1 tbsp fresh basil, roughly chopped
  • 1 whole nutmeg, to grate
  • 3 tbsp plain flour
  • 4 tbsp semolina, for dusting

For the sauce

  • 2 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 x 400g tins tomatoes
  • ½ tsp sugar


  1. 1

    Place the ricotta in the centre of a piece of muslin and bring up the edges to form a bag. Twist hard to extract as much of the moisture as possible. Place in a bowl with the parmesan, egg yolks, basil, nutmeg and flour. Season with black pepper and mix until well combined. 

  2. 2

    Cover a baking tray with a good layer of semolina. Take a spoonful of the ricotta mixture in your hands, shape it into a ball and roll it in the semolina until it’s well coated. Repeat until you have finished the mixture, and have around 20 balls. Chill for 1 hour in the fridge. 

  3. 3

    Meanwhile, heat the olive oil in a large pan and fry the onion over a gentle heat for 8-10 minutes until soft, but not coloured, adding the garlic for the last 2 minutes. Add the tomatoes and sugar and simmer gently for another 15 minutes until the tomatoes have reduced. Season and keep warm. 

  4. 4

    Bring a large pan of salted water to the boil and poach the gnudi for 5 minutes, or until they rise to the top of the surface. You may have to do this in batches, depending on the size of the pan. Remove with a slotted spoon. Serve with the tomato sauce spooned over and a few shavings of parmesan sprinkled on top. 

Nutritional Details

Each serving provides
  • Energy 2081kj 497kcal 25%
  • Fat 32.2g 46%
  • Saturates 19.5g 98%
  • Sugars 14.1g 16%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 469kj/112kcal

Each serving provides

23.0g carbohydrate 4.0g fibre 26.9g protein

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