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
- 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!