Basil Gnudi Recipe with Summer Squash

Fresh herbs and quality ingredients make this Basil Gnudi recipe with summer squash a dish you will use again and again.


| October 2013


The vegetarian table has come of age. No longer the poor cousin of omnivorous eating, meatless cooking now features as much depth in spices and flavors as one expects from the best meat-loving chefs and kitchens. In Herbivoracious, author Michael Natkin’s goal was to take meatless cooking beyond the bland and “crunchy” into a realm of intense, vibrant, globally inspired flavors. The following excerpt uses a light white wine sauce to highlight the flavors in this Basil Gnudi recipe with summer squash.

You can purchase this book from the Mother Earth Living store: Herbivoracious.

Basil Gnudi Recipe with Summer Squash

Light and pillowy, gnudi are ricotta ravioli without the pasta. They pair well with a delicate sauce that allows your handiwork with the dumplings to shine through. This simple sauté of summer squash and cherry tomatoes flavored with white wine and garlic fits the bill.

I’ve flavored the gnudi heavily with fresh basil. Combined with the sweet dairy flavor of the ricotta and the tomatoes, they are reminiscent of a Caprese salad and make a beautiful light entrée.



The trick to this recipe is getting the right amount of flour into the dough; you want enough to hold the dumplings together but not so much that they get heavy, and that can vary depending on the ricotta and eggs. You may want to cook a test dumpling before shaping the rest of them. If it falls apart, stir in another tablespoon or so of flour.

1 Hour (Gnudi recipe can be made and formed ahead of time)







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