Gnudi facili alla ricotta con salsa di pomodoro arrosto

Ingredienti

• 28 ounces tomatoes (I used half smallish ordinary tomatoes & half cherry tomatoes)
• 3 garlic cloves (peeled)
• 4 or 5 sprigs thyme
• olive oil
• 4 or 5 large fresh basil leaves
• 8.8 ounces ricotta cheese (drained of any excess liquid)
• 1/4 of a whole nutmeg (grated)
• 1/4 cup parmesan cheese (finely grated)
• 5 tablespoons fresh breadcrumbs (I made mine in my mini food processor)
• salt & pepper to taste
• plain flour or semolina for rolling
• extra fresh basil & parmesan shavings
• crusty bread & salad leaves (optional)

Preparazione

1. 1

   First, prepare the tomato sauce. Pre-heat the oven to 160C/320F. Spread the tomatoes out on a baking tray (keep cherry tomatoes whole, halve larger tomatoes and spread cut side up) with the garlic and thyme leaves stripped off the sprigs. Drizzle with olive oil and roast for 1 hour.

2. 2

   While the tomatoes are roasting, put the ricotta, nutmeg, parmesan, breadcrumbs and salt & pepper in a bowl and mix well with a wooden spoon. Add salt and pepper to taste.

3. 3

   Take very heaped teaspoons of mixture and roll into rough balls. Roll well in flour and place on a floured baking tray or plate. Chill while the tomatoes finish roasting.

4. 4

   When the tomatoes are done, scrape them into a food processor and blend to a sauce. Tip into a small saucepan, tear in the fresh basil and heat gently to warm through.

5. 5

   Bring a medium pan of water to the boil, then boil the gnudi for about 3 minutes or until they float on top of the water. Remove from the pan with a slotted spoon and put carefully in a colander.

6. 6

   Serve the gnudi with the tomato sauce poured over. Top with a little more fresh basil and shavings of parmesan cheese.