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

Ingredients:

• 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

Method:

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.