HEAT the oil in a saucepan and cook the onion, rosemary and garlic over a medium heat for 2-3 minutes or until softened. Add the chicken and cook for 3-4 minutes, then add the Vegemite, tomato paste, tomatoes, capsicum, olives and parsley and simmer for 15-20 minutes
COMBINE the ricotta, egg yolk and parmesan in a bowl. Add the flour and stir until the mixture just comes together. (Add a little extra flour if required but avoid over working the dough). Use 2 dessert spoons to shape tablespoonfuls of dough into quenelle shapes and place on a flour dusted tray
COOK gnudi, in batches, in boiling water for 5-6 minutes or until they float to the surface. Lift out onto a lightly oiled dish and keep warm. Serve with the chicken sauce and extra parmesan cheese
