Ricotta Gnudis with Quick Tomato sauce
The perfect starter for hosting! Beloved in Tuscany, gnudi translates to “naked” in Italian. It is literally a “naked” ravioli! It is also very easy to prepare the tomato sauce. We rely on good canned tomatoes such as San Marzanno.
Discover the gnudi!
A simple, light, and flavorful vegetarian dish. Perfect for enjoying seasonal kale, these homemade gnudis are cooked in a tangy tomato sauce infused with fragrant basil.
Why make this recipe?
- Discover a lesser-known Italian classic – Gnudi may be less famous than ravioli, but they are just as delicious and sure to surprise your guests.
- Simple and quick to prepare – Even if you’re not a chef, you’ll create a rich, restaurant-worthy dish.
- Vegetarian, fresh, and flavorful – Seasonal kale, creamy ricotta, and tomato sauce infused with basil offer a perfect balance of flavors and textures. Kale, garlic, and basil also bring vitamins, flavor, and color to your plate.
Remove the stems and finely chop the leaves. Bring a pot of salted water to a boil, blanch the kale for 3 minutes, then transfer to a bowl of ice water. Squeeze out excess water and chop finely. Set aside.
In a large bowl, combine the cooled kale with ricotta, egg, flour, garlic, Parmesan, nutmeg, basil (if using), salt, and pepper. Mix until smooth and homogeneous. Refrigerate until ready to shape.
Preheat the oven to 375°F (190°C). Pour the canned tomatoes into a large oven-safe skillet (cast iron works well). Crush the tomatoes by hand or with scissors. Add garlic, red pepper flakes, salt, and pepper. Mix well.
Using two spoons, form small oval quenelles from the ricotta mixture. Place them in the sauce (they should not be completely submerged). Bake for about 25 minutes, until the tops are lightly golden and the sauce is gently bubbling.
Garnish with fresh basil leaves, additional grated Parmesan, and a drizzle of extra virgin olive oil. Serve immediately.
Bon appetit and enjoy!
You can also leave us a comment and share your experience with this recipe.