{Sauce on the Side}

Ricotta Gnudi with Tomato Butter Sauce

Yes, on the one hand this recipe is a three- or four-day process.

On the other, it doesn’t take a great deal of your own time, and is an extremely grown-up, elegant and chic thing to serve to your beloved, or dinner guests, or self for a bit of self-love.

There are many ways to skin this particular cat though I’ve followed chef Dan Graham’s pretty simple method, which he shared during those bizarre months when Covid insisted on interrupting and disrupting everything, and Dan stepped into the breach at the 10 Cases with his characteristic and slightly intimidating stoicism and professionalism.

We served the gnudi for a month or two to the general delight and acclaim of central London vegetarians everywhere. They were garnished with artichokes barigoule, coco beans, tropea onions and parmesan. Quite fancy.

On Sunday night I served them to Rosie in a tomato butter sauce, which is what it sounds like - good tomatoes cooked down with thyme and garlic and white wine, then butter added a little at a time to create something of an emulsion. Truly marvellous.