Recipe Detail

Ricotta Gnudi with Tomatoes and Marjoram

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  1. - Salt to taste
  2. - Freshly Ground Pepper to taste
  3. 1 pounds - Fresh Ricotta Cheese
  4. 1/4 cups - Finely Grated Parmesan plus more for garnish
  5. 1 - Egg
  6. 2 teaspoons - Melted Butter plus 4 tablespoons chilled butter
  7. pinchs - Freshly Grated Nutmeg
  8. 1 cups - All Purpose Flour
  9. 1 - Shallot minced
  10. 3 cloves - Garlic sliced thin
  11. pinchs - Dried Chili Flakes
  12. 4 tablespoons - Extra Virgin Olive Oil
  13. 1 pints - Cherry Tomatoes halved
  14. 1/4 cups - Fresh Marjoram Leaves roughly chopped


1. Bring a pot of salted water to a boil.

2. Make the gnudi: Mix together ricotta, Parmesan, egg, melted butter and nutmeg. Stir in flour until just combined.

3. Set a large saute pan over medium heat. Saute shallot, garlic and chili flakes in oil and chilled butter until onion is translucent but not colored, about 3 minutes. Raise heat to medium-high and add tomatoes. Smash some to create a textured sauce. Simmer until tomatoes begin to soften, about 5 minutes. Season with salt and pepper, to taste. Cover and keep warm.

4. While sauce simmers, roll out gnudi. On a lightly-floured surface, roll dough into 1-inch-thick ropes. Dust with extra flour as needed to prevent sticking. From the ropes, cut 1- to 1½-inch chunks. Arrange gnudi on flour-dusted tray. If making gnudi in advance (these keep, covered, for 24 hours), refrigerate until you poach.

5. Poach gnudi in simmering water until they begin to float. Just as they start to bob at water's surface, after about 4 minutes, transfer dumplings with a slotted spoon to warm sauce. Add about 2/3 cup hot pasta water to saucepan.

6. Turn heat to medium-high. Saute until sauce is shiny and clings to dumplings, 2-3 minutes, then remove from heat. Stir in marjoram and divide gnudi among four plates. Top with Parmesan, to taste.


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