Baked tomato gnudi

Sophie Wyburd’s baked tomato gnudi combines fluffy ricotta and kale dumplings with a slow-simmered fresh tomato sauce. The vegetarian dish bakes with layers of melted mozzarella and grated Parmesan for a comforting winter bake. Make sauce and gnudi the day before for easy assembly and impressive results.

Prep: overnight

Cook: 1 to 2 hours

Serves: Serves 2

Dietary: Nut-free, Pregnancy-friendly, Vegetarian

By Sophie Wyburd
From Saturday Kitchen Recipes

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Sophie’s Baked tomato gnudi achieves Nutri-Score B. Ricotta provides protein while kale and tomato sauce contribute fibre and vitamins. Moderate cheese content balances nutritional profile for vegetarian comfort food.

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Equipment

• Ovenproof baking dish (1-1.5 litre capacity)
• Stick blender
• Clean tea towels (for drying kale)
• Fine grater (for nutmeg and Parmesan)
• Slotted spoon

Method

Gnudi preparation (30 minutes active + minimum 8 hours chilling)

Start with the gnudi as they need significant chilling time to firm up. The semolina coating creates a delicate skin that holds the soft ricotta filling together during cooking.

1. Bring a large saucepan of generously salted water to a rolling boil. Add the kale leaves (stalks carefully removed) and blanch for precisely 2 minutes until tender and vibrant green.
2. Drain the kale immediately and refresh under cold running water to halt the cooking process. Transfer to a clean tea towel and squeeze firmly over the sink to extract every drop of moisture—this step is essential for the gnudi texture.
3. Spread the fine semolina evenly across a small baking tray or large plate, ready for coating the formed gnudi balls.
4. Finely chop the well-drained kale and combine thoroughly in a large mixing bowl with the ricotta cheese, egg yolk, finely grated Parmesan, breadcrumbs and freshly grated nutmeg. Season lightly with salt and mix until completely uniform.
5. Using slightly dampened hands to prevent sticking, roll the mixture into 10 even portions approximately the size of golf balls. Gently roll each ball in the semolina to achieve a thin, even coating, then arrange on the prepared tray without touching.
6. Loosely cover the tray and refrigerate for at least 8 hours, preferably overnight. The semolina will form a delicate protective skin around each gnudi during this chilling period.

Tomato sauce (1 hour 5 minutes – can prepare while gnudi chill)

This simple sauce develops exceptional depth through slow simmering. Prepare alongside the gnudi or make ahead—the flavours improve with time.

7. Heat the olive oil in a medium saucepan over a low-medium heat. Add the finely sliced garlic cloves and cook gently for 2 minutes until fragrant and just golden at the edges, taking care not to allow browning which would make them bitter.
8. Tip in both tins of chopped tomatoes along with the peeled and halved onion and butter. Bring to a gentle simmer and cook uncovered at the lowest possible heat for 1 hour, stirring occasionally. The sauce will reduce and concentrate beautifully during this time.

Assembly and baking (35 minutes active cooking)

Quick final assembly once components are ready. Minimal cooking time produces perfect results.

9. Preheat the oven to 220°C/200°C Fan/Gas 7 while completing the tomato sauce.
10. Bring a large saucepan of well-salted water to a gentle simmer. Carefully lower the chilled gnudi into the water and cook for approximately 2 minutes until they rise to the surface. Lift out gently with a slotted spoon and drain briefly on a clean tea towel.
11. Season the finished tomato sauce generously with salt and pepper, stir through the sugar, then remove and discard the onion half. Use a stick blender for several quick pulses to achieve a silky smooth consistency while retaining some texture.
12. Stir the basil leaves through the sauce and taste carefully, adjusting seasoning if needed for perfect balance.
13. Pour the majority of the tomato sauce (reserving 2-3 tablespoons) into a suitable ovenproof baking dish. Nestle the poached gnudi evenly into the sauce, then spoon the reserved sauce artistically over the top of each gnudi.
14. Distribute the torn mozzarella evenly across the surface, followed by a good grating of Parmesan cheese.
15. Bake on the middle shelf for 25 minutes until the cheese topping forms a bubbling golden crust and the gnudi filling shows just a slight wobble in the centre when gently shaken.

Serving suggestion

17. Serve the baked tomato gnudi immediately while piping hot, accompanied by peppery green salad leaves simply dressed with lemon juice and extra virgin olive oil, or thick slices of toasted ciabatta bread perfect for mopping up the rich sauce.