- 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
| - 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
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