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Basil Ricotta Gnudi with Tomato Sauce
Light ricotta dumplings flecked with basil, boiled for a couple of minutes and tossed in a garlicky butter-tomato sauce. They are faster than potato gnocchi and cooked in the time it takes to boil the water.
- YieldServes 4 as a starter or 2 as a main
- Hands-on25 min
- Total26 min
- Difficulty
Ingredients
Gnudi
- 250 gricotta
- 2eggs
- 120 gplain flour, plus extra for dusting
- 4 tbspParmesan, freshly grated
- 1 tspsea salt
- ⅓ bunchbasil, leaves picked, divided
Sauce
- 2 tbspolive oil, plus extra for drizzling
- 2 clovesgarlic, sliced
- 180 gcherry tomatoes, halved
- 70 gunsalted butter
To serve
- 30 gricotta salata, finely grated, to serve
- to tasteblack pepper, freshly ground
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