Bellwether Farms Ricotta Gnudi with Italian Cherry Tomatoes

By Chef Angela Tamura, Chef de Cuisine

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Bellwether Farm’s Ricotta Gnudi with Italian Cherry tomatoes


Bring a pot of water to a boil and reduce to a simmer. Meanwhile, to make the gnudi:

  1. Whip ricotta in the bowl of a mixer with the wire whisk until smooth.
  2. Add the cheese, eggs, salt, pepper and nutmeg. Stir until all ingredients are combined.
  3. Remove the mixture from the machine and place it on a flat work surface that has been dusted with 4 oz. flour. Incorporate the flour by turning the dough gently with your hand and a bench scraper. (If you do not have a bench scraper use your hands completely — it will just be a little messier).
  4. Roll just a little bit of dough with a touch more flour and test a piece in simmering water.
  5. Put a little more flour in front of you on the counter and roll the dough into a long snake, about an inch in diameter. Cut the gnudi into diamonds

Next, to make the sauce:

  1. In a large sauté pan, heat the oil with the crushed garlic and arbol chile.
  2. Remove the garlic once it has turned a golden brown and add the tomato. Allow the tomato to simmer to a sauce-like consistency and turn the heat off.

Finally, cook the gnudi in your simmering water. The gnudi are somewhat delicate so do not allow the water to come to a rolling boil.

Remove the gnudi from the water and put them into the sauce. Add cubed mozzarella di bufala and basil and toss once. Plate into bowls and enjoy!

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  • 3 lb quality ricotta, drained
  • 1 cup grated Parmesan cheese
  • 250 g Italian “00” flour plus more for dusting
  • 1 whole egg
  • 3 egg yolks
  • Salt, pepper and nutmeg, to taste
  • Semolina for dusting


  • .5 can (16 oz) canned Italian cherry tomatoes, peeled
  • 2 cloves garlic, peeled and crushed with the side of a knife
  • 2 dried de arbol chiles
  • 2 oz extra virgin olive oil
  • 1 package mozzarella di bufala, cubed
  • .25 bunch basil, torn