10Ingredients
610Calories
65Minutes
Also known as gnudi, these italian-style ricotta dumplings are little pillows of dough that have a supple texture once cooked. They are often boiled in a pot of salted water, similar to gnocchi, but here they are simmered in the same seasoned tomato sauce they'll be served with. When mixing the dough for the dumplings, add just enough breadcrumbs to bind the ingredients; how much you need will depend on the moisture level of the ricotta.
Ingredients
- 500 grams ricotta cheese
- 150 grams breadcrumbs (this depends on the consistency of the ricotta cheese)
- 200 grams grated parmesan cheese
- 3 eggs
- ground nutmeg (as needed)
- 1 bottle tomato puree
- 1/2 onion
- 1 celery stalk
- 1 carrot
- basil
Directions
- Combine the ricotta cheese with the breadcrumbs and the egg, add the parmesan cheese, a pinch of salt, the nutmeg, and a generous amount of chopped basil.
- Combine until the mixture is creamy but thick.
- Saute the chopped onion, celery and carrot in a large pan.
- Add the tomato puree.
- With wet hands, shape the ricotta mixture into balls approximately 3 centimeters in diameter and place them into the pan where the sauce is cooking.
- Cover with a lid and cook on medium low heat for 30 to 35 minutes, gently shake the pan occasionally and, if necessary, add a little water to the sauce.
NutritionView more
610Calories
Sodium50%DV1190mg
Fat55%DV36g
Protein80%DV41g
Carbs10%DV29g
Fiber8%DV2g
PER SERVING *
| Calories610Calories from Fat320 |
| % DAILY VALUE* |
| Total Fat36g55% |
| Saturated Fat20g100% |
| Trans Fat |
| Cholesterol265mg88% |
| Sodium1190mg50% |
| Potassium370mg11% |
| Protein41g80% |
| Calories from Fat320 |
| % DAILY VALUE* |
| Total Carbohydrate29g10% |
| Dietary Fiber2g8% |
| Sugars4g8% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
Yummly User
Kari N. 8 Jun 2015
Reminiscent of gnocchi, these dumplings are made of ricotta instead of potato and they are poached in the tomato mixture instead of boiling them in salted water. Cooking them right in the sauce flavors them nicely but attention should be paid so they don't stick. Shaking the pan every few minutes will coat them and reduce sticking.
