John Myers
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Gnudi with Braised Tomato Ragout
The perfect gnudi with braised tomato ragout recipe with a picture and simple step-by-step instructions.
Gnudi:
- 500 g Ricotta
- 250 g Durum wheat semolina
- 50 g Freshly grated Parmesan
- 50 g Salt
- 50 g Freshly grated nutmeg
- 50 g Telly cherry pepper
Braised tomatoes:
- 500 g Tomatoes
- 150 g Bacon cubes
- 150 g Onions
- 2 Garlic cloves
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 1 pinch Sugar
- 2 tbsp Vinegar
- Marjoram fresh
- Fresh thyme
- Fresh oregano
- 2 Bay leaves
- 2 Telly cherry pepper
- 2 Freshly grated nutmeg
- 2 Dry red wine
Extra:
- Freshly grated Parmesan
- Chopped herbs
Gnudi:
- Mix the ricotta with 200g durum wheat semolina, Parmesan, nutmeg, pepper and salt. Cut off small heaps with 2 wet teaspoons and roll in the rest of the durum wheat semolina and twist into balls! Sprinkle with durum wheat semolina on a board. Then put in the refrigerator for at least 3 hours.
Braised tomatoes:
- Wash and clean the tomatoes, remove the stalk and dice. Peel and finely dice onions and garlic.
- Heat a pan without oil and fry the bacon cubes in it, then add onions and garlic and fry everything for about 5 minutes! Then add diced tomatoes, season with garlic pepper and seasoned salt and stew for about 10 minutes until water forms! Then add sugar, vinegar and herbs and stew for another 10 minutes.
- Season to taste with pepper and nutmeg. If you like, delete it with a dash of red wine!
Gnudi:
- Heat salt water and cook Gnudi in portions for 3-4 minutes in boiling water. At the core, the Gnudis are soft and fluffy on the outside, hot and nice and firm! Possibly keep warm in the oven until ready to serve and cook at 50 degrees!
- Spread the gnudis with braised tomatoes on plates. Sprinkle with Parmesan and fresh herbs and serve!
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