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Queso Fresco Dumplings with Spicy Red Pepper Sauce

These dumplings are snap to prepare -especially if you use a jarred pasta sauce. You will have leftover pasta sauce. Pasta sauce will keep, refrigerated for 3 - 4 days.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: pasta
Cuisine: Italian
Servings: 4
Calories: 261kcal

Ingredients

  • Gnudi
  • 1 package Cacique Queso Fresco
  • 1 egg
  • 1 egg yolk
  • ¼ cup flour
  • ½ cup grated Cacique Manchego Cheese
  • ½ tsp. salt
  • ½ tsp. freshly grated nutmeg
  • ¼ tsp. ground white pepper
  • Roasted Red Bell Pepper Sauce
  • 1 Tablespoon olive oil
  • 1 onion cut into ½ inch dice
  • 4 cloves garlic minced
  • 2 Tablespoons italian seasoning
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 2 Tablespoons tomato paste
  • 2 - 14.5 oz. cans diced tomatoes
  • one 12 oz. jar roasted red bell peppers drained and diced
  • 1 Tablespoon sugar
  • ¼ cup grated manchego

Instructions

  • For the gnudi: In the bowl of a mixer, combine the queso fresco, egg and egg yolk. Mix to combine. Sprinkle with the flour, salt, nutmeg and pepper. Mix to combine. Mix in the grated manchego. Scoop a tablespoon of the mixture into your hands and roll into an oval. Set aside on a plate. Repeat with the remaining dough - you should have about 24 - 26 gnudi.
  • For the sauce: Heat the olive oil in a large skillet over medium high heat. Add the onion and garlic and saute until the onion is soft, about 5 minutes. Add the italian seasoning, paprika and cayenne. Stir to combine. Add the tomato paste. Add the drained tomatoes and the roasted red bell peppers.Stir to combine. Taste. Add the sugar if needed. Bring the mixture to a boil and reduce to a simmer. Simmer for 15 minutes, while the gnudi is cooking.
  • To cook the gnudi: Fill a large saucepan with water. Bring to a simmer, don't let the water boil!. Gently add 5 - 7 gnudi to the simmering water being careful not to crowd the pan.They will sink, but don't worry! Let cook for 5 - 8 minutes. The gnudi are done when they float and bob to the top. Using a slotted spoon remove the gnudi to a warmed serving bowl. Repeat with the remaining gnudi. Top with the sauce and grated manchego and serve or divide the gnudi between 4 serving bowls and top with the sauce and dust with grated manchego cheese.

Nutrition

Calories: 261kcal | Carbohydrates: 24g | Protein: 11g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 112mg | Sodium: 736mg | Potassium: 564mg | Fiber: 4g | Sugar: 10g | Vitamin A: 935IU | Vitamin C: 23.2mg | Calcium: 355mg | Iron: 4mg