- 1 cup (250g) ricotta cheese
- 1 small clove garlic, very finely minced
- 1 egg yolk
- ¾ cup (115g) finely grated Parmesan, divided
- ½ cup (65g) all-purpose flour
- 1 teaspoon (6g) kosher salt
- ½ teaspoon (3g) freshly ground black pepper
- Pinch freshly grated nutmeg
- 2 cups (400g) cherry tomatoes, halved
- 1 tablespoon (15ml) olive oil
- Kosher salt
- Freshly ground black pepper
- ¼ cup (58g) unsalted butter
- ¼ teaspoon (1g) freshly ground black pepper
- ½ lemon, zested and juiced
- Kosher salt
- Fresh basil
- Heat oven to 450F (230C).
- For the gnudi, combine ricotta, garlic and egg yolk in a medium bowl.
- Stir in parmesan, ¼ cup flour, salt, pepper and nutmeg just until combined.
- Dust a rimmed baking sheet with remaining flour and using a tablespoon or small cookie scoop, scoop gnudi into approximately 2 tablespoon (30g) portions.
- Roll into balls and place on prepared sheet.
- Toss or roll gnudi on baking sheet to coat in flour; set aside.
- Place tomatoes on a rimmed baking sheet and toss with olive oil. Season with salt and pepper.
- Place in oven and roast until starting to brown, about 5 to 7 minutes.
- Place butter in a large stainless steel pan set over medium heat. Allow the butter to melt, foam and then bubble, stirring occasionally until butter is beginning to brown.
- As soon as the butter is golden, add in the black pepper and allow it to toast for about 30 seconds. Add in lemon zest and remove from heat.
- To finish, boil a large pot of water. Add gnudi 10 at a time and cook until they float, about 3 to 4 minutes. Using a slotted spoon, transfer gnudi into brown butter mixture.
- When gnudi have all been cooked, reserve ¼ cup (60ml) cooking water.
- Return butter pan to medium heat.
- Add tomatoes and gnudi cooking water to the pan and simmer for 5 minutes.
- Stir in lemon juice and season with salt.
- Sprinkle with basil and parmesan.