Ricotta Gnudi with Chili Miso Marinara

Ricotta Gnudi with Chili Miso Marinara

Looking for some new homemade pasta recipes, but want to save yourself the hassle? These Italian Ricotta dumplings are delicious, and we've added a savoury miso twist that will ensure it's added to your bookmarked easy dinner recipes.

Serves 2-4

Prep time: 15 minutes

Cooking time: 15 minutes


  • ½ cup grated parmesan (plus a little extra for garnish)
  • 1 container ricotta (500g approx)
  • 1 egg
  • 1 tsp salt (plus extra for the pasta water)
  • 1 cup all purpose flour
  • ½ a can of crushed tomatoes
  • 1 tsp olive oil
  • 1 clove of garlic
  • Small handful of basil
  • 2 tbsp Sacha-ish Savoury Chili Condiment


  1. In a bowl, mix the egg, parmesan, salt and ricotta together until evenly combined. Add in half of the flour, and mix to combine. 
  2. Sprinkle the remaining flour onto a baking sheet. Using a tablespoon, grab a large piece of the gnudi mix, and roll into a golf ball sized ball, and place on the baking sheet. Repeat this for the remaining mixture, you should get between 15-17 gnudi. If you get a little more or less, don’t worry about it, this is a no-fuss dish. 
  3. Place in the fridge and allow to rest. 
  4. While the gnudi’s rest, make the sauce. Heat a pot over a medium heat, and add the olive oil. Thinly slice the garlic, and add to the pan, stirring for 2-3 seconds before adding the tomatoes. Let simmer for 10 minutes, and then finish by adding the Sacha-ish, basil, and a little salt to taste if needed.
  5. Bring a pot of water to a boil, add some salt, and then add the gnudi. Allow to simmer for 3-5 minutes, but don’t worry about timing, you’ll know they’re done when they float. 
  6. To serve, place a few spoons of the Chili Miso Marinara in a bowl, and place the gnudi on top. Finish with some grated parmesan, a few basil leaves, and serve.