Gnudi in Tomato Sauce
Gnudi di bietole e ricotta—light and fluffy Italian dumplings made with ricotta and semolina
Outside of Italy, gnudi aren’t as well known as gnocchi made from potatoes. But served with a fruity tomato sauce—or tossed in sage butter—these Sicilian dumplings make for a delicious dish. Thanks to typical ingredients like ricotta and eggs, gnudi are particularly light and fluffy. Incidentally, these dumplings owe their name (“the naked ones”) to the fact that they’re boiled in water without a dough wrapper. In our recipe, we prepare the gnudi with Swiss chard.
Ingredients
300 g ricotta (firm enough to cut, drained)
500 g Swiss chard
2 eggs
50 g flour
1 tbsp ORO di Parma tomato paste with garlic
1 medium onion
1 clove of garlic
400 g ORO di Parma chunky tomatoes
100 g Pecorino cheese
olive oil
Salt and freshly ground black pepper
Optional: 2 tbsp semolina
Step 1 : The Preparation
First, peel the onion and garlic and chop them finely. Let the ricotta drain well in a colander and wash the Swiss chard. Then cut it into large pieces.
Step 2 : Swiss Chard
Put a pot of salted water on the stove and add the Swiss chard to the boiling water. After cooking the vegetables for about five minutes, remove them with a slotted spoon. Now all you have to do is drain the Swiss chard in a colander and let it cool. Then squeeze out the excess water thoroughly.
Step 3 : Gnudi
Bring a large pot of salted water to a boil.
Meanwhile, you can prepare the gnudi dough. Crack the eggs into a large bowl and add the ricotta, Swiss chard, and sea salt. Mix everything well. Use a tablespoon to scoop out walnut-sized portions and shape them into gnudi with both hands. Finally, roll them in flour so they’re completely coated.
Now carefully add the gnudi to the boiling water and cook them for about five minutes, until they float to the surface. Then you can easily remove them with a slotted spoon. Your homemade gnudi are ready. Molto facile!
Tip
GNUDI DOUGH AND PREPARATION
To make the mixture a little firmer, add 2 tablespoons of durum wheat semolina or chill it. You can also fry the gnudi in oil until crispy.
Step 4 : The Tomato Sauce
To make the tomato sauce, pour the olive oil into a pan and heat it over medium heat. Add the chopped onion and garlic and sauté until translucent. Next, stir 1 tablespoon of garlic tomato paste into the onions and sauté briefly. Finally, add the ORO di Parma chunky tomatoes and let the sauce simmer for a few minutes.
Step 5 : The Finale
To serve, spoon one to two ladles of tomato sauce onto each warmed plate and place the delicious gnudi on top. You can grate a little Pecorino over them to taste, and then enjoy. Buon appetito!
Ingredients
300 g ricotta (firm enough to cut, drained)
500 g Swiss chard
2 eggs
50 g flour
1 tbsp ORO di Parma tomato paste with garlic
1 medium onion
1 clove of garlic
400 g ORO di Parma chunky tomatoes
100 g Pecorino cheese
olive oil
Salt and freshly ground black pepper
Optional: 2 tbsp semolina
