Herb Gnudi with Red Pepper Sauce

Difficulty:
1/5

Ease of Preparation: Medium
 Time of Preparation: 25 – 30 minutes
Yield: 3-4 servings

Soft, pillow-y, delightful little homemade dumplings, rich with herbaceous flavors get a crispy crust in nutty brown butter! Cover them with a sweet-tart sauce of roasted red peppers for an ultimate comfort lunch or dinner.


 

Ingredients:

Gnudis:
  • ¾ cup (180 ml) all-purpose flour, plus more for dusting
  • 1 15-ounce (425 g) container ricotta, drained
  • 1 tablespoons (15 ml) finely chopped garlic
  • 2 tablespoons (30 ml) finely chopped fresh basil leaves
  • 2 tablespoons (30 ml) finely chopped fresh tarragon leaves
  • 2 eggs plus 2 egg yolks, beaten together
  • ½ cup (120 ml) grated parmesan
  • Salt and pepper
Red Pepper Sauce:
  • 2 tablespoons (30 ml) olive oil
  • 1 medium onion, chopped
  • 1 tablespoon (15 ml) chopped garlic
  • 1/8 teaspoon (.75 ml) chili flakes
  • 1 16-ounce (500 ml) jar roasted red peppers; drained and chopped
  • 1 cup (240 ml) whipping cream
To Serve:
  • Brown butter (for searing), shaved parmesan, torn basil leaves, extra virgin olive oil

 


 

Method:

For the Gnudis:

In a large bowl, combine the flour, ricotta, garlic, basil, tarragon, eggs, parmesan, and season with salt and pepper and the Parmesan. Continue stirring until a sticky dough forms.

Form the gnudis by portioning out the dough into small balls with a 1 ½ ounce (45 ml) scoop.

Flour hands and roll the balls gently to form smooth balls.

Refrigerate if not using right away.

 

For the Red Pepper Sauce:

Heat the oil in a pot over medium heat. Add the onion, season with salt, and sweat, stirring occasionally, until soft, 2-3 minutes.

Add the garlic, chili flake, and red peppers and stir.

Add the cream, stir again, and cook, stirring occasionally, for 5-6 minutes.

Use a blender to puree the sauce until smooth. Season with salt and pepper.

Cover and keep warm.

 

To Serve:

Bring a large pot of salted water to a boil.

Working in batches, cook the gnudi for about 5 minutes, until they float.

Heat butter in a large heavy skillet over medium heat and cook for 5-7 minutes until light brown and starting to smell nutty.

Transfer the cooked gnudi to the butter and cook for 2 minutes, turning, until evenly seared.

Divide the sauce into the bases of 3-4 shallow serving bowls.

Arrange the gnudi over the sauce, garnish with parmesan, basil, and a drizzle of olive oil.