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Spinach and Ricotta Gnudi

Spinach and Ricotta Gnudi

Eduoardo Baldi of E. Baldi restaurant is making a delicious Italian dish.
Ingredients for Gnudi
  • ½ cup finely chopped spinach
  • 1 cup fresh ricotta
  • 1/3 cup ‘00’ flour
  • 1 egg
  • ½ cup grated Parmesan cheese
  • Salt & Pepper to taste
Ingredients for Tomato Sauce
  • 16 oz. tomato can puree
  • 3 oz unsalted butter
  • 3 oz. grated parmesan cheese
  • 1 oz. vegetable broth
  • Salt & Pepper to taste
  • Fresh basil leaves

Directions for Gnudi

Combine and mix all together in a bowl. Use a small ice cream scoop to form gnudi into balls. Place gnudi on baking sheet dusted with flour. Lightly coat gnudi with flour for easier handling, and so they won’t break apart in water.

Place gnudi in salted boiling water; when they float up to the top they are done.

Directions for Tomato Sauce

Add all ingredients to sauce except for parmesan cheese. Bring to boil, then let reduce (about 20 minutes) Add grated parmigiano plus a little bit of the pasta water and allow the parmesan to completely melt. Season with salt & pepper to taste, and remove from heat. Add basil.

To Serve

Add cooked gnudi to sauce, and toss to coat. Garnish with grated parmesan cheese & basil.

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