Gnudi with arrabiata sauce

1. 1

   Place the ricotta in a large bowl and break up with a fork. Add the Parmesan and nutmeg and season with salt. Mix together thoroughly.

2. 2

   Put half of the semolina into a roasting dish or tray. Wet the palm of your hands and dip in the semolina - this will help the ricotta from sticking too much. Shape heaped teaspoons of the mixture into small dumplings - or if you want to avoid mess, use two teaspoons to make quenelles.

3. 3

   You should end up with between 24-30 dumplings, depending how generous you are. Drop the dumplings into the semolina and pour over the remaining semolina, making sure they are completely covered.

4. 4

   Cover the tray and put in the fridge for at least 8 hours, but preferably overnight. When you are ready to cook, remove the gnudi from and pat off any loose semolina.

5. 5

   For the sauce, heat the olive oil in a large saucepan and add the garlic. Cook very gently for 2-3 minutes, then add the chilli flakes and tomatoes.

6. 6

   Season with salt and pepper, then bring to the boil and simmer until the sauce has reduced down - you don’t want it too thick, it needs to be fairly liquid to go well with the gnudi. Taste and add a pinch of sugar if you think if it needs it, then stir in the fresh basil.

7. 7

   To cook the gnudi, bring a large pan of salted water to the boil. Turn down to a simmer, add the gnudi, all at once, and leave to cook. When the gnudi start floating, they will be done - this will take around 4-5 minutes. Remove them carefully with a slotted spoon (be careful, they are fragile). Drizzle with a little olive oil.

8. 8

   To serve, flood a serving plate with sauce and drop the dumplings on top. Top with a little more Parmesan and basil leaves.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.