{"id":2403,"date":"2017-08-11T08:21:51","date_gmt":"2017-08-11T14:21:51","guid":{"rendered":"http:\/\/french-barn.com\/blog\/?p=2403"},"modified":"2017-08-11T08:21:51","modified_gmt":"2017-08-11T14:21:51","slug":"ricotta-gnudi-oven-roasted-tomatoes","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/food-wine\/ricotta-gnudi-oven-roasted-tomatoes","title":{"rendered":"Ricotta Gnudi with Oven Roasted Tomatoes"},"content":{"rendered":"

\"\"If you have some ricotta, a few pantry staples, and a few minutes in the kitchen, you\u2019re on your way to some killer home-made gnudi. If the idea of making home-made pasta seems like a mission, especially in the summer (yes!), but you want some fresh pasta-like goodness to go with those summer tomatoes, try gnudi! They’re little dumplings, much like gnocchi, but way faster and easier to make. Grab a fork and mash together 5 ingredients – ricotta, flour (or semolina), egg yolk, grated parmesan, and salt. Dust your counter with flour and roll out two logs, then cut them diagonally into dumplings (like I did in the picture below). Toss them in boiling water for about 5 minutes, and voila – home made gnudi in no time!<\/p>\n

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Tomato season has finally arrived! Top priority, of course, is eating them fresh, sliced and topped with basil, salt, and good olive oil. There\u2019s no better way to treat a good tomato. But they\u2019re also super delicious cooked. For the past few years I\u2019ve been roasting them in the oven with smashed garlic, torn basil, a very generous amount of olive oil, and some salt and chilli flakes (inspired by this lovely recipe from Emilie @ The Clever Carrot<\/a>). Prep time is kept to a minimum (a few minutes, just to toss everything together), then in 30-40 minutes of passive oven time, you have a delicious sauce made with the season\u2019s best tomatoes. I used a mix of small-medium tomatoes – some cherry varieties from my garden and a mix of larger heirlooms from the market. You can probably sneak in a few mediocre tomatoes if you really have to, but the sweeter and juicier they are, the more delicious the sauce will be, so save a few good ones for the sauce once you get your fresh tomato fix.<\/p>\n

The oven-roasted sauce is a perfect match for ricotta gnudi, so today I\u2019ll leave you with just that. Enjoy!<\/p>\n

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