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Perfect Ricotta Gnudi Recipe with Easy Roasted Cherry Tomato Butter Sauce

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Tender ricotta gnudi pillows melt in your mouth, paired with a sweet, lightly caramelized roasted cherry tomato butter sauce for a cozy and comforting Italian dish.

Ingredients

  • Whole milk ricotta cheese, well-drained (about 1 1/2 cups)
  • All-purpose flour (1 cup plus extra for dusting; use gluten-free blend if needed)
  • Grated Parmesan cheese, aged (about 1/2 cup / 50g)
  • Large eggs, room temperature (2)
  • Salt (about 1/2 teaspoon) and freshly ground black pepper
  • Fresh nutmeg, grated (just a pinch)
  • Cherry tomatoes, halved (about 2 cups)
  • Unsalted butter (4 tablespoons / 60g)
  • Garlic cloves, minced (2 cloves)
  • Fresh basil leaves (optional, for garnish)
  • Olive oil (for roasting tomatoes)
  • Salt and pepper to taste

Instructions

  1. Drain the ricotta: Place ricotta in a fine sieve or cheesecloth-lined colander over a bowl. Let it drain in the fridge for at least 30 minutes (or up to 2 hours) to remove excess moisture. If in a hurry, press gently with paper towels.
  2. Prepare the gnudi dough: In a large bowl, combine the drained ricotta, beaten eggs, grated Parmesan, a pinch of freshly grated nutmeg, salt, and black pepper. Gradually stir in 1 cup of all-purpose flour until a soft dough forms. Add more flour 1 tablespoon at a time if too wet.
  3. Shape the gnudi: Lightly flour your hands and surface. Scoop about 1 tablespoon of dough and gently roll into an oval or ball shape, roughly walnut-sized. Place on a floured tray. Yield about 20-24 gnudi.
  4. Roast the cherry tomatoes: Preheat oven to 400°F (200°C). Arrange halved cherry tomatoes on a baking sheet, drizzle with olive oil, salt, and pepper. Roast for 15-20 minutes until soft and caramelized.
  5. Cook the gnudi: Bring a large pot of salted water to a gentle boil. Drop gnudi in batches, cook until they float (2-3 minutes). Use a slotted spoon to remove and transfer to a warm dish.
  6. Make the butter sauce: In a skillet over medium heat, melt butter. Add minced garlic and sauté until fragrant (about 1 minute). Stir in roasted cherry tomatoes with juices, cook 2-3 minutes until sauce thickens. Season with salt and pepper.
  7. Combine and serve: Gently toss cooked gnudi in the tomato butter sauce to coat. Serve immediately, garnished with fresh basil and extra Parmesan if desired.

Notes

Drain ricotta thoroughly to prevent gnudi from falling apart. Do not overwork the dough to keep gnudi tender. Simmer water gently to avoid breaking gnudi. Roasting tomatoes adds depth and sweetness to the sauce. Cook gnudi last for freshness. Leftovers store well separately in fridge for up to 2 days; reheat gently in skillet.

Nutrition

Keywords: ricotta gnudi, roasted cherry tomato sauce, Italian comfort food, easy dinner, gnudi recipe, ricotta pasta, butter sauce

Find it online: https://sizzlesprout.com/perfect-ricotta-gnudi-recipe-with-easy-roasted-cherry-tomato-butter-sauce/