Ricotta and goat’s cheese gnudi with chilli, tomato and watercress

Name: Ricotta and goat’s cheese gnudi with chilli, tomato and watercress
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 240g (1 cup) fresh ricotta; 40g (½ cup) finely grated parmesan, plus extra to serve; 100g goat’s cheese; 3 eggs; 2 tbsp pesto; 150g (1 cup) plain flour, plus extra to dust; 500g mixed cherry tomatoes, roughly chopped; ½ tsp chilli flakes; 60ml (¼ cup) extra virgin olive oil; 1 tsp caster sugar; zest and juice of 1 lemon; 2 cups watercress, to serve

Jessica Brook

January 16, 2024

Ricotta and goat’s cheese gnudi with chilli, tomato and watercress. James Moffatt

easyTime:< 30 minsServes:4

Making your own gnudi, simple cloud-like gnocchi made with fresh ricotta, is surprisingly quick and satisfying.

Ingredients

240g (1 cup) fresh ricotta
40g (½ cup) finely grated parmesan, plus extra to serve
100g goat’s cheese
3 eggs
2 tbsp pesto
150g (1 cup) plain flour, plus extra to dust
500g mixed cherry tomatoes, roughly chopped
½ tsp chilli flakes
60ml (¼ cup) extra virgin olive oil
1 tsp caster sugar
zest and juice of 1 lemon
2 cups watercress, to serve

Method

Step 1
To make the gnudi, combine the cheeses in a large bowl. Add the eggs and pesto and mix to combine. Sift over the flour and fold until just combined. Season with salt and pepper.
Step 2
Turn out onto a lightly floured surface and knead until just smooth. Roll the dough into a 3cm-thick log and cut into 2cm pieces.
Step 3
Cook the gnudi in a large saucepan of boiling salted water for 2-3 minutes, or until they rise to the surface. Drain.
Step 4
Meanwhile, combine the tomatoes, chilli, oil, sugar, lemon juice and zest and toss well to combine. Divide the gnudi between bowls. Top with chilli tomatoes and serve with watercress and parmesan.