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Ingredients
4 servings
Tomato Sauce
850gtomatoes
ripe, iced water, for refreshing 3 tablespoons extra-virgin olive oil
2golden shallots
or 1 onion, finely chopped
1celery stalk
small, finely chopped
1garlic clove
skin on, bashed with the back of a knife salt flakes, to taste ful of il leaves
Gnudi
1 tablespoonextra-virgin olive oil
1garlic clove
bashed with the back of a knife
600gbaby spinach leaves
450gfresh ricotta
1egg
½ teaspoonsalt flakes
ground white pepper
100gfresh breadcrumbs
plus extra if needed
50gpecorino
freshly grated
flat-leaf parsley leaves
plus extra if needed, chopped
½ teaspoonnutmeg
freshly grated
2 tablespoonsmilk
optional
Instructions
Step 1
Start by making the tomato sauce. Score the tomatoes. then plunge them into a large saucepan of simmering water for 1 minute. Drain and place them in a bowl of iced water. You will now be able to easily pinch off the skins. Roughly chop the peeled tomatoes and set aside.
Step 2
Heat the olive oil in a large heavy-based frying pan over medium heat.
Step 3
Add the shallot, celery and garlic and cook for 1-2 minutes or until the shallot is translucent and lightly golden. Add the tomato and 125 ml
Step 4
½ cup) of water, season with salt, then reduce the heat to medium-low and simmer for 15-20 minutes. Remove from the heat and discard the garlic cloves. (For a smoother sauce. blitz in a food processor for
Step 5
4-5 seconds.) Scatter some basil leaves on top. then cover and set aside.
Step 6
While the sauce is simmering, make the gnudi. Heat the olive oil in a saucepan over high heat, add the garlic and spinach. then cover and allow to wilt for 2-3 minutes. Set aside to cool. then drain off the excess liquid, discard the garlic clove and roughly chop the spinach.
Step 7
Place the spinach and remaining ingredients (except the milk) in a large bowl and mix well. It should feel sticky, but workable. If it's too dry. add a little milk: if it's too wet, add a little extra cheese or breadcrumbs.
Step 8
Cover and place in the fridge for 30 minutes or overnight to firm up.
Step 9
Line a baking tray with baking paper and dust with semolina flour.
Step 10
Using wet hands, shape the gnudi mixture into balls the size of a golf ball, then place on the prepared tray until you're ready to cook.
Step 11
Reheat the tomato sauce, adding a little water if it looks dry. When the sauce comes to a simmer, gently drop in the gnudi. Cover and let the steam cook them for 5-6 minutes. Remove the lid and. using a wooden spoon, gently turn them over. They are extremely delicate, so be careful!
Step 12
Cook uncovered for another minute. then remove from the heat.
Step 13
You can eat the gnudi immediately, though I often serve them the next day when they are firmer and the flavours are more developed. Simply store them in the fridge overnight, then gently reheat before serving.
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