Homemade Ricotta Gnudi in Bison Ragu
with Rustic Tomato and Mushroom Sauce
New to gnudi? Let us introduce you to these Italian gnocchi-like dumplings made with ricotta and Parmesan. Tender, pillowy bites are tossed in a flavourful bison ragu – it's a dinner you'll definitely want to make again!
Ingredients: Crushed tomatoes with onion and garlic (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Ground bison • Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • Mirepoix (carrot, onion, celery) • Mushrooms • All-purpose flour (wheat) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Grade A egg • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Herb mix (parsley, thyme) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Lean Ground Bison
200 g
Ricotta Cheese
(Contains Milk)
1 unit(s)
Egg
(Contains Egg)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
8 tbsp
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Beef Broth Concentrate
113 g
Mirepoix
1 tbsp
Zesty Garlic Blend
(Contains Sulphites May contain Wheat, Peanuts, Mustard, Tree nuts, Triticale, Milk, Sesame, Sulphites, Soy)
113 g
Mushrooms
14 g
Parsley and Thyme
1 tbsp
Balsamic Vinegar
(Contains Sulphites May contain Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
mL
Crushed Tomatoes
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.31 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Clear a space in your freezer large enough to fit a large plate.
- Line a large plate with parchment paper (two plates or a baking sheet for 4 ppl).
- Finely chop parsley.
- Add half the flour to a shallow dish.
- Combine ricotta, egg, half the parsley, half the Parmesan, remaining flour, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper in a large bowl.
- Scoop 12 (24) portions of ricotta mixture.
- With oiled hands, gently roll each one between your palms to form a ball. (TIP: Each portion should be the size of a ping-pong ball.)
- Add one ricotta ball to the dish with the flour, then roll to coat. Transfer to the prepared plate.
- Repeat with remaining gnudi. Discard any remaining flour.
- When all gnudi are coated in flour, place the plate of gnudi in the freezer to firm slightly, 15 min.
- Meanwhile, add 6 cups water and 1 tsp salt to a large pot. Cover and bring to a boil over high heat.
- Meanwhile, thinly slice mushrooms.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter, then bison. Break bison into smaller pieces.
- Add mushrooms, mirepoix and thyme. Season with salt and pepper. Cook, stirring often, until bison is cooked through, 5-7 min.**
- Add crushed tomatoes, broth concentrate, balsamic vinegar, Zesty Garlic Blend and 1/2 cup (3/4 cup) water. Bring to a simmer.
- Reduce heat to medium-low. Cook, stirring often, until ragu thickens slightly, 8-10 min.
- Meanwhile, add gnudi to the boiling water. Cook uncovered, stirring occasionally, until gnudi float to the top, 3-5 min. (TIP: For 4 ppl, cook gnudi in two batches.)
- Using a slotted spoon, transfer gnudi to a clean plate. Cover to keep warm.
- Remove thyme sprigs from ragu, then discard. Season with salt and pepper, to taste.
- Divide gnudi between bowls. Top with bison ragu.
- Sprinkle remaining Parmesan and remaining parsley over top. (TIP: Like a little heat? Add a sprinkle of chili flakes, if you have them!)
