Pasta Perfection

 

This week, I’m thrilled to share one of my all-time favorite recipes from our 2025 calendar (and don't worry, if you haven’t grabbed one yet, we still have a few left!). This delightful dish is brought to you by our incredible Chef Kayleigh, who believes there’s pasta, and then there’s gnudi (pronounced “nu-dee”). These tender, pillowy bites of Italian comfort are bathed in a vibrant Tuscan tomato sauce, creating the perfect cozy dish for autumn.

And yes, that’s right! This week, you’ll be making the pasta yourself—gnudi! Take your time with this one, and we’d love to see your creations, so don’t forget to share your #pastapics with us!

A big thank you to Chef Kayleigh for this delicious recipe—it’s the ideal dish to embrace the flavors of autumn.

Ricotta Gnudi with Pomodoro Sauce

Serves 3-4

Prep Time: 30 minutes

Cook Time: 25 minutes

 
 

Ingredients

Tomato Sauce:

  • 5 large garlic cloves, finely sliced

  • 2 tbsp fennel seeds

  • 1 tsp chili flakes

  • 3 tbsp tomato paste

  • 2 x 500g cans whole tomatoes

  • 1 tsp baking soda (optional, for very acidic tomatoes)

  • Salt and pepper to taste

  • 50g curly parsley, chopped

  • Olive oil (for cooking)

Gnudi:

  • 500g ricotta

  • 80g fresh herbs (oregano, parsley, basil, or any favourite herbs)

  • 50g Parmesan (plus extra for shaving on top)

  • 3 eggs

  • 1 lemon (zest and juice)

  • 400g flour

  • Salt and pepper to taste

  • Small packet of basil (for garnish)

Method

Prepare the Gnudi Mixture:

  • Finely chop the herbs and set them aside.

  • In a large bowl, whisk together ricotta, chopped herbs, Parmesan, eggs, and lemon zest and juice.

  • Gradually add the flour, salt, and pepper, gently mixing to combine until a dough-like consistency forms. Be careful not to overmix.

  • Form the Gnudi:

    • Drop a tablespoon of the mixture into boiling salted water. Continue until all the gnudi are added.

    • When the gnudi float to the surface, remove them carefully with a slotted spoon and set them aside on an oiled tray to cool.

  • Cook the Spicy Sauce:

    • In a large pan, gently sauté garlic, fennel seeds, and chili flakes in olive oil until fragrant and softened.

    • Add tomato paste to the pan and cook for 1-2 minutes until the paste turns a brick red color.

    • Carefully pour in the canned tomatoes (they may splatter), and bring to a boil, crushing the tomatoes with a spoon as they cook down.

    • If the sauce is too acidic, add baking soda to reduce acidity (it will foam up, so be cautious).

    • Season with salt and pepper, stir in chopped parsley, and remove from heat.

To Serve:

  • Cook the Gnudi:

    • Heat some olive oil in a pan over medium-high heat.

    • Pan-fry the gnudi until golden brown on both sides.

  • Assemble the Dish:

    • Spoon a circle of the spicy tomato sauce onto each plate.

    • Carefully place the golden gnudi on top of the sauce.

    • Garnish with shaved Parmesan and fresh basil leaves.

 
THOMAS NEWFIELD