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How to make gnudi with sautéed vegetables

Gnudi with sauteed zucchini, tomatoes and corn
Photo by Shari Pennington

Gnudi is similar to gnocchi, but is easier to make and the texture is softer. The recipe pairs well with Early Mountain Vineyards’ Five Forks and appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.

What You’ll Need:

  • 1 ½ c. semolina flour
  • ¼ c. parmesan cheese, plus extra for garnish if desired
  • ½ t. dried basil
  • 1 t. Kosher salt
  • 15 ounces ricotta
  • ⅓ c. olive oil, divided
  • 4 small zucchini, sliced about ¼” thick

  • 1 c fresh corn, or 1 c. frozen corn thawed
  • 20 cherry tomatoes
  • 2 cloves garlic, crushed and finely minced
  • 1 T. minced fresh thyme leaves
  • ½ c. packed basil leaves, cut into chiffonade
  • Mixing bowl
  • Saute pan
  • Stock pot


Step 1: In a mixing bowl, place the semolina, parmesan, dried basil and salt. Lightly stir until the mixture is just blended.

Step 2: Add the ricotta and stir until just mixed through.

Step 3: Place mixture in a piping bag and pipe by strips on a semolina dusted cookie sheet.

Step 4: Cut each “tube” into 1” to 1 ¼” pieces. Cover with plastic wrap and chill for one hour or overnight.

Step 5: Bring a stock pot of water to a boil. Reduce the heat to slightly simmer the water. Gently slide the gnudi into the pan one at a time. usually simmer these in two batches to give the dumplings space to cook.

Step 6: Gently stir the bottom of the pan to prevent sticking and cook the gnudi for about 3 minutes or until they float to the top.

Step 7: After they begin to float, give them an additional 15 seconds to just solidify then remove with a spider to a plate.

Step 8: In a saute pan, place 1 T. olive oil and allow it to heat. Add the zucchini and corn and cook for two minutes then add the tomatoes and half the garlic.

Step 9: Put the other half of the garlic and the minced thyme leaves in the remaining olive oil and allow to rest until the vegetables are cooked. If desired, add a few of the strands of chiffonade of basil.

Everything is ready when the zucchini and corn are slightly softened and the tomatoes are just at the point where they want to burst open.

Step 10: Place the gnudi on 4 serving plates and top each serving with ¼ of the vegetable mixture.

Step 11: Strain the olive oil and drizzle a bit of the garlic oil over each serving. Sprinkle each plate with the chiffonade of basil and dust with additional Parmesan if desired.

Serves 4