Main Meals

Basil gnudi with borlotti beans

30 minutes, plus 30 minutes’ chilling time
25 minutes
Wine/Spirit Pairing
De Wetshof The Site Chardonnay

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  • 300 g spinach, blanched and chopped
  • 30 g basil, finely chopped
  • 250 g ricotta
  • 65 g pecorino Romano, finely grated
  • 40 g flour
  • 2 free-range eggs
  • 1 lemon, zested
  • sea salt and freshly ground black pepper, to taste
  • 2 tomatoes, roughly chopped
  • 1 x 326 g can Woolworths borlotti beans, drained and rinsed
  • 2 cups Woolworths organic liquid chicken stock

Mix the spinach, basil, ricotta, pecorino and flour.

Add the eggs and lemon zest and season to taste.

Roll the mixture into balls about 8 cm in size, place on a baking tray and chill for 30 minutes.

Simmer the tomatoes, beans and stock for 10 minutes, then add the gnudi and cook for a further 15 minutes.

Cook's note: These soft ricotta dumplings are glorious in a tomato-based sauce, with a grating
of pecorino Romano, basil and lemon zest.

Gnudi vs gnocchi?
Gnocchi are made with a mix of potato and flour, while gnudi are a potato-free zone. The spuds are replaced with ricotta, which also makes gnudi a little lighter than gnocchi – and, good news if you’ve ever ruined a batch of gnocchi, easier to get right!

Serve with basil oil.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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