Much lighter and faster to make than traditional potato-based gnocchi, gnudi are instead made with a ricotta base and go fantastically well with a variety of sauces.
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- 450 g ricotta
- 1 large egg yolk
- 225 g pasta flour, plus extra to dust
- 2 Tbsp. grated Parmesan, plus extra to serve
- Large handful basil, roughly chopped
- 1/4 tsp. ground nutmeg
FOR THE SAUCE
- 3 Tbsp. olive oil
- 2 garlic cloves, finely sliced
- 3 anchovy fillets, from a tin
- 500 g (1lb 2oz) cherry tomatoes, halved
- Small handful basil, plus extra to serve
1 In a large bowl, combine the ricotta and egg yolk. Add 175g (6oz) pasta flour, Parmesan, basil, nutmeg and 1⁄4tsp each salt and freshly ground black pepper. Fold together to make a soft but not sticky dough; do not overmix. Add remaining 50g (2oz) flour as needed.
2 Lightly dust a large baking sheet with flour. Divide ricotta mixture into 4. Working with one quarter at a time with lightly floured hands, roll mixture into 2.5cm (1in)-wide logs, roughly 20.5cm (8in) long. Transfer to prepared baking sheet. Repeat with remaining mixture. Cover with cling film and chill for 30min.
3 To make the sauce, heat the oil in a large frying pan over low-medium heat and fry the garlic and anchovies until the anchovies start to dissolve and garlic starts to turn golden, about 2-3min. Stir in the tomatoes and cook until just breaking down. Remove from heat and stir in basil. Check seasoning.
4 Cut gnudi into 1cm (1⁄2in) pieces. Bring a large pan of salted water to the boil. Add gnudi and cook until all have risen to the surface, then cook for 1min more. Using a slotted spoon, transfer to the sauce, gently tossing to coat. Sprinkle with Parmesan, if you like.
GH TIP
If serving to vegetarians, leave out the anchovies and serve with vegetarian hard cheese instead of Parmesan.
PER SERVING:
Calories: 517cals
Protein: 24g
Fat: 26g
Sat fat: 11g
Carbs: 46g
Sugars: 7g
Fibre: 3g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
