Serves 2

Make these pillowy soft Gnudi (ricotta gnocchi) in a fraction of the time by using breadcrumbs! Paired with a simple yet rich tomato sugo and you’ve got yourself a beautiful Italian dish in less than 45 minutes. P.S. No need for any flour or semolina so a great recipe if you want to keep your kitchen clean! 

Ingredients 

Breadcrumb Gnudi 

• 150g ricotta (try to use a denser/less moist ricotta) 
• 30g Upcycled Harris Farm wholemeal breadcrumbs 
• 10g fresh basil leaves (chopped) 
• 5g fresh thyme leaves (chopped) 
• 1 egg 
• Pinch of salt and pepper 

Tomato Sugo 

• 30ml olive oil 
• 4 large tomatoes (roughly chopped or crushed with hands) 
• 1 small brown onion (diced) 
• 3 garlic cloves (diced) 
• 1 basil stalk 
• Basil leaves for garnish 

Method 

1) For the sugo, heat the olive oil in a steel saucepan over medium heat. 

2) Add the onion with a pinch of salt and cook on low for about 5 minutes. 

3) Add the garlic and cook for a further 2 minutes. 

4) Add the tomatoes and cook for about 10 minutes until the tomatoes have broken down further. 

5) Add the basil stalk, cover with a lid and cook on low for a further 10 minutes. 

6) Take the lid off and give the sauce a quick stir to ensure nothing is catching on the bottom of the pan. Cook uncovered for another 10-20 minutes or until the sauce has thickened up. Keep the sauce on a low simmer while you prep and cook your gnudi. 

7) For the breadcrumb gnudi, combine all ingredients in a bowl and mix until combined. 

8) Using wet hands, scoop a heaped teaspoon amount of the ricotta mixture and roll into a ball (each ball should weigh about 10g-12g). Place onto a sheet of baking paper while you roll out all the gnudi. 

9)  Bring a pot of salted water to the boil, and drop each ricotta ball into the water and simmer for bout 2 minutes (the gnudi should rise to the top at the end of the cooking time). Transfer the gnudi with a slotted spoon into the pan with the sauce. 

10) Gently toss the gnudi in the tomato sugo. Serve the gnudi on a bed of sugo and garnish with basil leaves. Eat immediately! 

This recipe was created by Dan Dumbrell, check out Dan's instagram here.