Last night I made the Italian dish, Gnudi Al Sugo, or ricotta dumplings in tomato sauce, for dinner. These dumplings are a bit more like a cheesy meatball sans the meat. They slowly cook in tomato sauce and are usually served on their own. They go really well with some crusty bread and a salad.
Since these dumplings are made of ricotta, bread crumbs, and eggs, they are soft, so it’s best to let them sit in the fridge overnight to set up before cooking. It’s also best to cook them in a saute pan so they are easier to dish out. A saute pan is more shallow. Anything deeper will make it more difficult to get the dumplings out of the pan and you could possibly squish them in the process.
These are great to serve on a night where you feel like having a lighter meal, but you’d like something that tastes a bit rich and comforting. They’d also impressive enough for a dinner party or light lunch with friends. So, what are you waiting for? Get in the kitchen and start making some. They’re simple and tasty. You won’t regret it.
GNUDI AL SUGO ( RICOTTA DUMPLINGS IN TOMATO SAUCE)
- 2 1/2 cups (450 g) whole milk ricotta
- 1 egg
- 1/2 teaspoon Kosher or sea salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup (100g) of fresh breadcrumbs
- 1/2 cup (60 g) freshly grated Parmesan cheese
- 1 tsp chopped parsley, if desired
- corn meal or semolina
- fresh, homemade tomato sauce, to serve
1. Mix all the ingredients in a large bowl, except for the corn meal. If too wet, add some breadcrumbs; too dry, add milk.
2. Cover and refrigerate for a minimum of 2 hours to overnight.
3. Using wet hands, shape the gnudi into small balls. Place on a tray or countertop sprinkled with a little corn meal or semolina.
4. Heat the tomato sauce in a sauté pan. When the sauce comes to a simmer, gently place the gnudi in the sauce. Cover and cook for about 5-6 minutes. Gently turn them with a wooden spoon, cover and allow to cook another 2 to 3 minutes. Remove from heat and serve with crusty bread.
Recipe from Christina’s Cucina