Ricotta Gnudi with Italian Hunter's Chicken Recipe | myfoodbook

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