Spinach & ricotta gnudi
Ingredients
for 4 person
| 300 g | tomatoes, quartered |
| 1 tsp | salt |
| a little | pepper |
| oil for frying | |
| 150 g | baby spinach |
| 250 g | ricotta |
| 40 g | white flour |
| 80 g | grated Parmesan |
| 1 | organic lemon, use grated zest |
| 1 | egg, beaten |
| a little | nutmeg |
| ½ tsp | salt |
| a little | pepper |
| salted water, boiling |
How it's done
Tomato salsa
Season the tomatoes, puree, pass through a sieve, retain the juice.
Spinach
Heat the oil in a frying pan, reduce the heat, gradually add the spinach, sauté for approx. 5 mins. Squeeze out the resulting liquid, allow the spinach to cool slightly, chop finely.
Gnudi dough
Mix the ricotta with all the other ingredients up to and including the egg, season. Stir in the spinach.
Gnudi
Using 2 teaspoons, shape the mixture into oval-shaped dumplings. Cook the gnudi in boiling, salted water for approx. 10 mins. per batch. Remove with a slotted spoon, drain. Serve the tomato salsa with the gnudi.
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