Recipe Index

Italian | Gnudi with Tomato Butter Sauce

Posted on March 28, 2017

I love these! They are so easy to make. I've already made them several times. You can make the dough ahead and cut them up when you want to cook them. Almost forgot, gnudi = ricotta dumplings.

Yield: 4 servings

gnudi with tomato butter sauce


For the tomato butter:

1 28 ounce can crushed San Marzano tomatoes

1 yellow onion, peeled and quartered

4 tablespoons unsalted butter, cubed

1 tablespoon granulated sugar

sea salt, plus more for seasoning water

10 basil leaves, cut into ribbons


For the gnudi:

1 pound whole milk ricotta cheese

1 large egg, beaten

1 tablespoon unsalted butter, melted

1/2 cup freshly grated Parmigiano-Reggiano cheese, plus extra for topping

1/8 teaspoon (or less) freshly grated nutmeg

1 teaspoon sea salt

1/2 teaspoon (or less) freshly ground black pepper

3/4 cup unbleached all-purpose flour, plus more for dusting



To prepare the tomato butter: In a medium saucepan set over medium heat, combine tomatoes, onions, butter and sugar and simmer for 30 to 40 minutes until sauce is slightly thickened and the onions are translucent. Discard onions, taste and adjust seasoning with salt. Set aside and keep warm.

To prepare the gnudi: Bring a large pot of water to a gentle boil and season generously with salt. In a medium bowl, combine the ricotta, egg, butter, Parmesan and seasoning using a silicone spatula or wooden spoon, stirring until well combined. Sift in the flour and fold just until the flour is incorporated and soft dough forms.

Place dough on a lightly floured work surface and cut into fourths with a bench scraper. Roll each portion into a long rope about 3/4 inch in diameter. Using the bench scraper, cut the rope into 1-inch long pieces. Set the gnudi on a lightly floured baking sheet. Add gnudi in batches to the simmering water and cook until gnudi float to the surface, less than 1 minute. Ladle sauce among 4 warmed pasta bowls and using slotted spoon or spider, drain gnudi and transfer to bowls. Top each portion generously with grated Parmesan and basil ribbons.


(Ref. Sur La Table's "Ricotta Dumplings (Gnudi) with Tomato Butter" recipe, "Global Flavors: Dumplings" class.)