Created by Helena Moursellas, this Ricotta Gnudi with Cherry Tomatoes and Garlic is a comforting dish that celebrates simple ingredients. Pillowy ricotta dumplings are paired with sweet roasted cherry tomatoes and fragrant garlic, creating a rich, satisfying meal that’s perfect for cooler evenings. Crafted with Maldon Salt, it’s a simple recipe where quality ingredients do all the talking.
- Add ¼ cup (60ml) oil to a frying pan over low heat, add cherry tomatoes, garlic and season with Maldon Sea Salt flakes. Allow the tomato and garlic to confit low and slow until the tomatoes start to fall apart and become jammy and soft.
- Place ricotta, parmesan, chilli flakes, nutmeg, cracked pepper, lemon zest, eggs, cavolo nero, flour and season with maldon sea salt flakes in a bowl and mix to combine.
- Scatter semolina over a tray and spoon a tablespoon of mixture onto the semolina and gently roll to create a 6cm log. Continue with remaining mixture and place into the fridge for at least 1 hour to chill.
- For the tomato and garlic sauce, use a fork to smash the tomatoes and garlic, mixing until you have a rich sauce.
- Add remaining olive oil to a non-stick frypan over medium heat, add half the gnudi and cook turning for 2-4 minutes until golden. Transfer to a tray and keep warm. Repeat with the remaining gnudi.
- Add gnudi to the tomato and garlic sauce and coat. Scatter with extra parmesan and basil leaves to serve.
