© J Sainsbury plc 2020
Basil gnudi with tomato sauce
Similar in texture to gnocchi, gnudi is made with semolina and tastes delicious with these classic ingredients
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Ready in 40 minutes, plus chilling time
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Cooking time 30 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
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
Method
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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.
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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.
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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.
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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.
