Tomato-Garlic Gnudi

Name: Tomato-Garlic Gnudi with Ricotta and Fried Sage
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 7 g Sage; 200 g Ricotta Cheese; ½ cup Parmesan Cheese, shredded; 1 unit(s) Egg; 8 tbsp All-Purpose Flour; 1 tbsp Vegetable Stock Powder; 1 unit(s) Crushed Tomatoes with Garlic and Onion; ¼ tsp Pepper*; ¼ tsp Salt*; ¼ tsp Sugar*; 2 tbsp Oil*

with Ricotta and Fried Sage

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If you're new to gnudi, let us introduce you to the Italian gnocchi-like dumplings made with ricotta and Parmesan. The result is tender, pillowy bites which get tossed in a flavourful tomato-garlic sauce and topped with crispy fried sage leaves for an ultimate date-night meal!

Allergens:

Milk

•Egg

•Wheat

•Soy

•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.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

/ serving 2 people

7 g

Sage

200 g

Ricotta Cheese

½ cup

Parmesan Cheese, shredded

1 unit(s)

Egg

8 tbsp

All-Purpose Flour

1 tbsp

Vegetable Stock Powder

1 unit(s)

Crushed Tomatoes with Garlic and Onion

Not included in your delivery

¼ tsp

Pepper*

¼ tsp

Salt*

¼ tsp

Sugar*

2 tbsp

Oil*

Nutrition Values

Calories660 kcal

Fat38 g

Saturated Fat16 g

Carbohydrate52 g

Sugar12 g

Dietary Fiber5 g

Protein29 g

Cholesterol165 mg

Sodium1800 mg

Trans Fat1 g

Potassium950 mg

Calcium1350 mg

Iron3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Large Bowl

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Slotted Spoon

•Large Pot

Cooking Steps

Line a large baking sheet with parchment paper.
Add half the flour to a shallow dish.
Add ricotta, egg, remaining flour, half the Parmesan, 1/4 tsp salt and 1/4 tsp pepper to a large bowl, then stir to combine.
Scoop 12 portions of ricotta mixture, then gently roll each one between your palms to form a soft ball. Add ricotta ball to the dish with the flour, then roll to coat. Repeat with remaining gnudi.
When all gnudi are coated in flour, transfer to the prepared baking sheet and place in the freezer to firm slightly, 10 min.

Pick sage leaves from stems.
Peel, then mince or grate garlic.
Line a plate with paper towels. Set aside.
Heat a large non-stick pan over medium-high heat.
When the pan is hot, add 2 tbsp oil, then sage leaves. Fry until crisp, 1 min. (TIP: We love to use olive oil for frying sage!)
Using a slotted spoon, transfer fried sage to the paper towel-lined plate. Season with salt while hot. Set aside.

Add 6 cups water and 1 tsp salt to a large pot. Cover and bring to a boil over high heat.
Add gnudi to the boiling water. Cook uncovered, stirring occasionally, until gnudi float to the top, 4-5 min. Remove gnudi from the pot using a slotted spoon. Transfer to a plate, then cover to keep warm.

Heat the same large non-stick pan from step 2 over medium heat. When hot, add garlic. Cook for 1 min, stirring constantly, until fragrant.
Add crushed tomatoes, half the vegetable stock powder and 1/4 tsp sugar, then stir to combine.
Add gnudi, then stir to combine.
Divide gnudi between bowls, then top with fried sage and remaining parmesan.