Thanks to Vitamix for sponsoring this post!
Hello lovelies! After that brief hiatus I am well and truly back. Like properly, this time, as I’ve just actually finished all my coursework and finals for university. I haven’t *officially* graduated yet but I will officially have my Food Science and Nutrition BSc degree in about a month and a half.
So now that I’m properly moved back to London I can focus on creating recipes again! And that break has given me ample time to get inspired so there’s much content in the works. I’m also going to Portland and New Mexico in a few weeks which I’m sure will inspire some future recipes. Today, however, we’re focusing on these little gnudi (pronounced nyew-dee) dudes!
You may be wondering what these are: think of them like ricotta gnocchi but less flour-y and more ricotta-y. As a result, the dough is a LOT wetter than a classic gnocchi dough and thus, they have a little clever step to help you form them; you blob the mixture into a tray generously lined with semolina and sprinkle even more semolina on top. This then sits in the fridge for 2-48 hours so that the gnudi soak up that semolina and form a light crust around the outside. This stops them falling apart when you boil them.
Usually, gnudi are plain but here I’ve used my Vitamix Ascent Series blender to blitz cooked carrots into a puree which I folded into the dough. They’re boiled and then fried in a bit of sage butter to get super criiiiispy. I made a classic Italian walnut sauce which the Vitamix is perfect for, blitzing the nuts into THE MOST smooth, luscious sauce which sits under the gnudi. I even scattered on some roasted carrot coins to add extra flavour & veg to the dish. All in all it’s a pretty easy yet impressive dish to make (so perfect for dinner parties) but it’s also fun and a bit hands-on so is great to make with kids!
For the carrot gnudi:
- 1250 g carrots , tops removed
- 250 g semolina
- 1 tbsp olive oil
- 2 medium eggs
- 500 g ricotta cheese
- 150 g plain white flour
- salt + black pepper
For the creamy walnut sauce:
- 150 g walnuts , toasted
- 1 slice (~50g) bread, crusts removed
- 200 ml water
- 30 g Parmesan cheese , grated
- 3 tbsp extra virgin olive oil
- 1 clove garlic , peeled
- 3 tbsp olive oil (refined)
- 1 tbsp unsalted butter
- 12 sage leaves
- Preheat the oven to 200oC (400oF). Dust two baking trays with half of the semolina.
- Take 500g of the carrots and slice into 2mm thick coins. Toss on a tray with the olive oil and roast in the oven for 30-40 minutes until golden.
Make the gnudi:
- Cut the remaining carrots into quarters and add to a pot of boiling water. Leave to simmer on the stove for 20-30 minutes until super soft. Drain and tip into a blender and blitz until you get a mostly smooth puree (I use the tamper stick with the Vitamix to help it all blend up). Tip the puree into a large bowl.
- Line a plate with two pieces of paper kitchen towel and dump the ricotta out onto it. Cover with two more pieces of paper kitchen towel and press down to flatten the ricotta out (this is to remove lots of the moisture from the ricotta). Peel off the paper towels and tip the ricotta into the bowl. Crack in the eggs and mix together until well combined.
- Add the flour and a generous pinch of salt and ground black pepper to the bowl. Gently stir together until just combined.
- Use a mechanical ice cream scoop or a tablespoon to scoop up some of the mixture - you want about 2 tablespoons of dough per gnudi. Blob that onto the tray lined with semolina and repeat until all the mixture is used up. Sprinkle the remaining semolina over the top of the blobs (and you can even spoon the semolina off the tray onto the gnudi). Set in the fridge for 2 to 48 hours so they soak up the semolina.
Make the walnut sauce:
- Tear the bread into small pieces and soak in the water for 5 minutes. Tip the bread and water into the jug of a blender (like a Vitamix) along with the walnuts, parmesan, olive oil and garlic. Blitz until silky smooth then season with salt and pepper, to taste.
- Bring a large pot of salted water to the boil. Lower in some of the gnudi (I think 4-5 per person is a good amount) and let simmer for 5 minutes.
- Meanwhile heat the olive oil, butter and sage leaves in a large frying pan over a medium-low heat. Lift the gnudi out of the pot with a slotted spoon and gently place into the frying pan. Let cook until golden underneath (about 2-3 minutes) then flip and let the other side get golden before removing them from the frying pan along with the sage leaves.
- Spread a heaped tablespoon of the walnut sauce in the bottom of the bowl. Top with the gnudi, crispy sage and the roasted carrots. You can also grate some extra parmesan on top, if desired! Eat immediately.
- once the gnudi have been soaking up the semolina for at least 2 hours, you can freeze them for later: Just freeze on the baking tray for 1 hour until firm before sliding them into a sandwich bag and placing back into the freezer. You can cook them straight from frozen in 6 minutes as per usual!
12 thoughts on “Carrot Gnudi with Creamy Walnut Sauce”
Hellooooo! it’s good to have you back. You have no idea how much I’ve missed your posts.
Congrats on your upcoming graduation and trip (how that New Mexico – Portland combo came about is very intriguing, I have to say!).
Thanks, Hila! Really sweet of you to say that 🙂 Ah well, I’m going with my parents and we’ve never been to Portland but have wanted to go for ages for the food! The New Mexico leg of the trip is to go see my uncle & aunt who live there
That Vitamix is expensive but boy would I love to have one. If you are cooking a lot it is well worth it. I also have to admit that I did not even know what a Gnudi was. This looks so amazing and healthier too. I going to see if I can do it with coconut flour due to the Keto diet. I did lose the plot when it comes to the Semolina. A little confused on that.
Yes I’ve always wanted a vitamix!! Been lusting after them for years, the power they have is unbeatable. I loooove gnudi even more than gnocchi, I hope you managed to make them with the coconut flour! The semolina just makes a little crust on the outside – almond flour might work for you instead?
Congratulations on your upcoming graduation! Must be so exciting for you. I have never heard of gnudi before, but they look really neat! What a creative recipe that looks SO vibrant and colorful. I really want to try making vegan gnudi one day.
Thank you so much! I’m very excited to be out of full time education and on to the next chapter of my life 🙂 They are so delicious! That’s a really interesting idea, I wonder if firm tofu blended up might work as a vegan substitution for the ricotta here..
If I want to make smaller portions, do you think it will scale down okay? I’d probably try to halve it 🙂 Thanks!
yes that should be completely fine!! Hope you enjoy 🙂
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