Homemade Ricotta Gnudi with Pesto
Learn to make gnudi from scratch!
Homemade Ricotta Gnudi with Pesto
Tender homemade ricotta dumplings tossed with vibrant pesto make a comforting Italian-inspired dish. Learn how to shape gnudi from scratch for a simple, elegant meal.
Ingredients
For 2 servings
- 4 tablespoon Crème Fraîche
- 1.5 cup Flour
- 4 ounce Grape Tomatoes
- 1 unit Onion
- ¼ cup Panko Breadcrumbs
- 6 tablespoon Parmesan Cheese
- ¼ ounce Parsley
- ½ cup Pesto
- 8 ounce Ricotta Cheese
- 1 unit Zucchini
Additional Ingredients
- Butter
- Cooking Oil
- Olive Oil
- Pepper
- Salt
DifficultyHard
Prep Time10m
Total Time1m
Calories980
Protein24g
Carbs55g
Fat73g
Tags:
VeggieNew
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a vegetarian-friendly version, choose a pesto made without animal rennet and keep the dairy as is. For gluten-free needs, swap the wheat flour and breadcrumbs for a GF blend and crumb coating, and use a gluten-free pesto if needed.
What to serve with it
Serve with a sharp green salad or garlicky broccoli rabe to balance the rich, creamy gnudi. Warm crusty bread and a chilled white wine also make a good, simple accompaniment.
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