Spinach and ricotta gnudi


Spinach and ricotta gnudi recipe

You will be forgiven for wondering what on earth gnudi are. Everyone says to imagine spinach and ricotta ravioli without the pasta and I find that's close but if you then head a little more towards gnocchi you are pretty much there. I like them because they can be made with very little flour, so contain fewer carbs than my usual pasta fest (not that carbs are the enemy but every now and again it's not what you really need). This makes them light and perfect for a summer dish. Traditionally you find them served with a sage butter sauce and lashings of Parmesan. I've added some twists to the classic version by frying some, and by making a tomato sauce instead of a butter one. Frying the gnudi brings out the cheesy taste of the Parmesan. Try both versions and tell me what you think!


Serves 2

Ingredients


  • 250g tub of ricotta cheese
  • 2 eggs
  • 1 egg yolk
  • 75g Parmesan (grated, with extra for over the top)
  • 100g spinach, cooked and squeezed dry
  • nutmeg
  • semolina flour
  • 6 fresh tomatoes
  • basil
  • olive oil
  • salt and pepper


Method


1. Beat the ricotta and stir in the eggs.

Spinach and ricotta gnudi recipe

2. Stir in the spinach along with the Parmesan and a hefty grating of nutmeg - up to 1/4 of a nutmeg if you like.

Spinach and ricotta gnudi recipe

3. You should be working towards a dough like consistency that you can shape and roll in the semolina flour. If your mix is too loose (can be due to the water content in the cheese or from the spinach) then spoon in a tablespoon of semolina flour and mix again. Carry on until you have a firmer consistency (but beware, the gnudi will continue to firm up and absorb the flour). Most people shape theirs into small balls.

Spinach and ricotta gnudi recipe

4. As you make each ball and cover it place it on a semolina dusted tray. When they are all shaped put the tray in the fridge for at least 30 minutes to firm up.

5. Prepare the tomatoes by chopping them. Remove the watery seedy centre. Warm them through in a frying pan with a little olive oil, salt and pepper then put the pan to the side.

6. When the gnudi are firm you can cook them either in a frying pan with some oil or a large pan of salted boiling water for about 3 minutes. They rise to the surface of the water when they are done. If frying make sure to turn them a couple of times.

7. Add the gnudi to the frying pan of tomatoes and gently stir until everything looks warm and delicious.
If you are making the classic sage butter then melt your butter as the gnudi start to cook and tear in some sage leaves. Again, as they are done remove the gnudi to this pan.

Spinach and ricotta gnudi recipe

8. Serve, with torn basil over the tomato and gnudi mixture, a generous grating of Parmesan or a drizzle of olive oil.

When I made these I boiled and fried mine, and couldn't decide which I prefer. Which have you tried or prefer?

PS, trying out a new image template for recipes....what do you think?

Spinach and ricotta gnudi recipe

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Hi, I'm Laura. Welcome to my journeys with modern, feminine dressmaking and delicious food.
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