Rate this recipe


Ricotta Gnudi in a Garlic and Herb Sauce


Tasty Gnocchi-like dumplings made with ricotta cheese.

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 1:40 hours |
  • Cook Time : 15 mins
Categories: Cheese & Dairy, Pasta
Crush Mag Online Crush Mag Online

1 kg ricotta cheese
½ C (50 g) Gruyere cheese, finely grated
2 large eggs
2 large egg yolks
6 Tbsp (60 g) cake flour + extra for dusting
1 tsp (5 ml) salt
½ tsp (2.5 ml) freshly ground black pepper

1½ C (25 g) flat leaf parsley
¾ C (180 ml) Westfalia Garlic-flavoured Avocado oil
salt and pepper

To Serve
2 C (200 g) edamame beans, blanched and beans removed from the pods.
¼ C (40 g) pine nuts, toasted
½ C (50 g) Gruyere cheese, finely grated
handful of micro herbs, to garnish

Place all of the ingredients into a large bowl and mix until combined. Using your hands, roll the mixture into 16 balls. Dust each gnudi with a little cake flour and place the gnudi on a lined tray or plate. Refrigerate for 1 hour.

Bring a saucepan of salted water up to the boil. Simmer the gnudi, in batches, for 5 minutes each. Strain and drain on paper towel.

Place all of the ingredients into a food processor and blend until fine. Transfer the mixture to a large saucepan over medium heat. Add the gnudi and simmer for 1 minute. Season to taste.

To Serve
Scatter the edamame beans over each portion of gnudi. Top with the pine nuts and Gruyere cheese. Garnish with micro herbs.

Tip: An ice cream scoop, with a lever, works best to scoop out balls of the same shape and size.