Name: Ricotta Gnudi with Italian Hunter's Chicken
Prep time: 30 min
Cook time: 40 min
Ingredients: 2 tablespoons olive oil; 1 red onion, finely chopped; 3 sprigs rosemary, finely chopped; 3 cloves garlic, crushed; 500g chicken thighs, cut into 1-2cm pieces; 1 tablespoon VEGEMITE; 1 tablespoon tomato paste; 800g can tomatoes; 2 roasted red capsicums, chopped; 1/4 cup kalamata olives, pitted and chopped; 1/2 bunch flat leaf parsley (including stems), finely chopped; 500g ricotta cheese, crumbled; 1 egg; 1 egg yolk; 1/4 cup BEGA Grated Parmesan Cheese; 1/2 cup flour, approximately; BEGA Grated Parmesan Cheese, extra, for serving

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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

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

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