Tomato and Ricotta Gnudi Soup with Basil

Light and airy ricotta gnudi simmered in a flavorful tomato broth, topped with fresh basil. A comforting and elegant soup perfect for lunch or a light dinner.

Prep Time

20 minutes

Total Time

50 minutes

Calories

465 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.59/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Soup

Cuisine:

British

Mood:

Comfort Food•Healthy

Ingredients

Servings

15ozRicotta cheese(Full-fat ricotta, drained well)

£3.50

0.5cupParmesan cheese(Grated finely, plus more for serving)

£2.75

1Egg(Large)

£0.30

0.3cupAll-purpose flour(Plus more for dusting)

£0.10

0.3teaspoonNutmeg(Freshly grated is best)

£0.15

0.5teaspoonSalt(Plus more to taste)

£0.02

0.3teaspoonBlack pepper(Freshly ground, plus more to taste)

£0.05

2tablespoonsOlive oil

£0.20

1Onion(Medium, finely chopped)

£0.30

2clovesGarlic(Minced)

£0.10

28ozCanned crushed tomatoes

£1.10

4cupsVegetable broth(Low sodium)

£0.80

1Bay leaf

£0.10

0.5teaspoonSugar(Optional, to balance acidity)

£0.01

0.3cupFresh basil(Chopped, for garnish)

£0.75

0.3teaspoonRed pepper flakes(Optional, for a little heat)

£0.12

Total Cost

£10.35

£2.59 per serving

Instructions

1.
Prepare the Gnudi: In a large bowl, combine the drained ricotta cheese, Parmesan cheese, egg, flour, nutmeg, salt, and pepper. Gently mix until just combined. Be careful not to overmix.
2.
Shape the Gnudi: Lightly flour your hands. Take a spoonful of the ricotta mixture and gently roll it into a small ball, about 1 inch in diameter. Place the gnudi on a baking sheet lined with parchment paper (optional). Repeat with the remaining mixture. You should have about 20-24 gnudi.
3.
Make the Tomato Broth: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes (if using) and cook for another minute until fragrant.
4.
Add the Liquids: Pour in the crushed tomatoes and vegetable broth. Add the bay leaf and sugar (if using). Bring to a simmer, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
5.
Cook the Gnudi: Gently drop the gnudi into the simmering tomato broth. Cook for 3-4 minutes, or until they float to the surface and are heated through. Be gentle, as they are delicate.
6.
Season and Serve: Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh basil and extra grated Parmesan cheese.

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My Notes

Nutrition Information

Nutrition per serving (450g)

465 kcal / 1945 kJ

Carbs

30g

12% of RDA

Fat

27g

39% of RDA

Protein

24g

48% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

13 g

14% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

Drain the ricotta cheese well by placing it in a cheesecloth-lined strainer and letting it sit for at least 30 minutes, or even overnight in the refrigerator. This will help prevent the gnudi from being too wet and falling apart.

Don't overmix the gnudi dough, as this will make them tough. Mix just until combined.

If the gnudi are sticking to the baking sheet, dust them with a little more flour.

For a richer flavor, use homemade vegetable broth.

If you want to make the soup ahead of time, prepare the tomato broth and gnudi separately. Store the gnudi in the refrigerator. When ready to serve, gently simmer the gnudi in the broth until heated through.

Cooking Equipment

Large pot or Dutch oven

Baking sheet

Parchment paper (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Don't overmix the gnudi dough, as this will make them tough. Mix just until combined.

If the gnudi are sticking to the baking sheet, dust them with a little more flour.

For a richer flavor, use homemade vegetable broth.

Tomato and Ricotta Gnudi Soup with Basil

Ingredients

Instructions