Sheet Pan Ricotta Gnudi Recipe
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
4 servings
Ingredients
  • 10 ounces cherry or grape tomatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon salt, divided
  • ¼ teaspoon black pepper
  • 1 (15-ounce) container whole-milk ricotta cheese
  • 1 large egg, lightly beaten
  • ⅓ cup grated Parmesan cheese, plus more for serving
  • 1 orange, zested
  • ¼ cup all-purpose flour
  • ¾ cup pesto, homemade or store-bought
Directions
  1. Adjust the oven rack to the middle position and preheat to 400 F.
  2. Place the cherry tomatoes on a sheet pan in an even layer and toss to coat with olive oil, ½ teaspoon salt, and black pepper.
  3. In a large bowl, whisk the ricotta, egg, Parmesan, ½ teaspoon salt, and orange zest together until thoroughly combined.
  4. Stir the flour in with a rubber spatula until just combined.
  5. Scoop a heaping tablespoon of the ricotta mixture and use another spoon to drop it onto the prepared sheet pan. Continue with the remaining mixture, spacing the gnudi about 1 inch apart. (It's okay if the gnudi are touching the tomatoes.)
  6. Bake for 20 minutes or until the gnudi are firm to the touch and the tomatoes have slightly burst.
  7. Add a couple of spoonfuls of pesto to the center of a plate and spread it into a large circle with the back of a spoon.
  8. Place 3 or 4 gnudi and some tomatoes on top and dust with extra Parmesan if desired.
  9. Serve immediately.