Gnudi of Ricotta Cheese with Seasonal Vegetables and Saffron Sauce

July 1, 2014  |  By The International Kitchen
Filed Under

Gnudi of Ricotta Cheese with Seasonal Vegetables and Saffron Sauce

This recipe hails from our incomparable cooking vacation, Cook Under the Tuscan Sun, which takes place at the lovely Relais & Chateaux hotel, Il Falconiere, 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!


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 stigmas
* Salt & pepper
* 6 peeled cheery tomatoes
* 8oz/200g mixed seasonal vegetables (such as carrots, peppers, celery, onion)
* 1dl vegetable broth
* Aromatic herbs (thyme, basil, majoram) wrapped in a bouquet garni



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 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!

By The International Kitchen
Print This Page

Comments are closed.