Gnudi of Ricotta with Seasonal Vegetables and Saffron Sauce

November 24, 2020  |  By Peg Kern
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This recipe hails from our fabulous cooking vacation, Cook Under the Tuscan Sun, which takes place at a lovely Relais & Chateaux hotel and its Michelin-star restaurant.

Gnudi are a type of dumpling much like gnocchi, but usually larger and softer due to the use of little or no flour. Pronounced “NYOU-dee,” it is a classic Tuscan dish, and here it is paired perfectly with seasonal vegetables. Buon appetito!

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Gnudi di Ricotta con verdurre di stagione

Gnudi di ricotta made during our Tuscany cooking vacation and culinary tour.

Serves:
Prep time: 40 minutes
Cook time: 3-5 minutes
Cook method: Boil

Ingredients:

For the “Gnudi”:

  • 35oz/1Kg sheep’s milk ricotta cheese
  • 7 eggs
  • 6oz/180g parmesan cheese
  • 5oz/150g flour
  • Nutmeg
  • Salt & pepper

For the Vegetable Sauce:

  • 1 small potato
  • Extra Virgin Olive Oil
  • 2 cloves of garlic
  • 1 gr Saffron threads
  • Salt & pepper
  • 6 peeled cherry tomatoes
  • 8oz/200g mixed seasonal vegetables (such as carrots, peppers, celery, onion)
  • 1 dl vegetable broth
  • Aromatic herbs (thyme, basil, majoram) wrapped in a bouquet garni

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Instructions

Forming gnudi pasta on a Tuscany cooking vacation.1. First strain the ricotta cheese through a sieve, and add to the rest of the gnudi ingredients in a bowl.

2. Stir the mixture until it is homogenous.

3. Using two spoons to form the “gnudi.”

4. In a casserole add the bouquet garni, salt and pepper to taste, cherry tomatoes, potatoes, vegetables, vegetable broth, and saffron.

5. Cook over medium-low heat for about 30 minutes.

6. Drop the gnocchi, a few at a time, into a pot of salted boiling water and cook briefly until the water returns to a boil. Cook for about 3-5 minutes.

7. Arrange the gnocchi in a round pattern on a plate, top with the vegetarian ragout sauce and garnish with basil.

This would be excellent served with a fine glass of wine from the Baracchi wine estate!

Try another recipe for gnudi.

By Peg Kern

Learn more about our Cooking under the Tuscan Sun culinary vacation. 

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