Buffalo Ricotta Gnudi with Spicy Sausage Sugo

Our delicate Buffalo Ricotta is prized for its bright, fresh acidity and luxurious texture. Buffalo Ricotta shines at the heart of these incredible gnudi by Adelaide-based chef Eddie Noble. Paired with a rich, slow-simmered spicy sausage ragù, we recommend you shower them with a generous grating of parmigiano and please don't forget to fill your wine glass, too.
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Gnudi

900g Buffalo Ricotta

1 Free Range Egg, beaten

100g Fine Semolina (plus extra for dusting)

Sea Salt, to season

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Ragu

2× Spicy Italian Sausages, skins removed

2× Fennel Italian Sausages, skins removed

2× 400g tins San Marzano Tomatoes

1 Onion, finely diced

4 Garlic Cloves, thinly sliced

200ml Red Wine

Fresh Basil

200 ml Red Wine

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To Finish

Parmigiano Reggiano, for grating

Extra Virgin olive oil

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Prepare the gnudi

1. In a large mixing bowl, combine ricotta, beaten egg and 100 g fine semolina. Mix well until smooth.
2. Taste and season generously with sea salt. If the mix feels too soft or wet, add a spoonful or two more semolina (the mixture should still be light but hold its shape when rolled).
3. Dust a baking tray liberally with semolina. With damp hands, roll the ricotta mixture into balls roughly the size of a table-tennis ball, pressing firmly to help compact them.
4. Roll each gnudi in the tray of semolina so they’re fully coated. Arrange them on the tray, making sure they’re not touching.
5. Refrigerate for at least 1 hour (or overnight) to allow a light skin to form — this prevents them from breaking in the water.

Make the ragù

1. Heat a large heavy-based pot over medium heat. Add the sausage meat with a little oil (unless the sausages are quite fatty) and cook until golden brown all over, breaking it up into a mince with a wooden spoon.
2. Stir in the onion and garlic and cook for 3–4 minutes until soft and fragrant.
3. Pour in the red wine and let it bubble for a minute to cook off the alcohol.
4. Add the tinned tomatoes, crushing them gently with a spoon. Bring to a simmer, then reduce the heat to low and cook uncovered for 1–1½ hours, stirring occasionally, until thick, rich and glossy.

Cook the gnudi

1. Fill a large wide pot with water and season generously with salt. Bring to a rolling boil.
2. Gently lower the gnudi into the water (work in batches if needed). Cook for 2–3 minutes or until they float to the surface. Once floating, give them an extra 30 seconds before lifting out with a slotted spoon.

Finish & serve

1. Carefully fold the gnudi through the hot sausage ragù, coating them in the sauce.
2. Spoon into warm bowls and finish with fresh basil leaves, plenty of freshly grated Parmigiano Reggiano, and a drizzle of extra virgin olive oil.