Spinach and Ricotta 'Gnudi'

in Buttery Tomatoes

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Instructions

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1 Prep

Boil a kettle. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze to remove any excess liquid. Chop the wilted spinach. Grate the Parmesan. Wash the lemon and grate its zest with a fine blade.

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2 Make gnudi

Beat the eggs in a large bowl. Add the Parmesan, lemon zest, panko bread crumbs, wilted spinach, ricotta, salt and pepper and mix well. Dust the work surface and your hands with flour. Shape the mixture into 20/30/40 bite-size balls. Place them on a lined baking tray and refrigerate until step 5.

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3 Prep sauce

Peel and finely slice the shallots. Halve the cherry tomatoes.

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4 Make sauce

Heat a large non-stick pan over a medium-low heat with the butter and olive oil. Once the butter has melted, add the shallots, tomatoes, tomato paste, red vinegar, sugar, salt and black pepper. Cover with a lid and simmer for 10-15 min or until the tomatoes have fully broken down.

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5 Boil gnudi

Once the tomatoes have broken down, bring a very large pot of salted water to the boil. Add the gnudi and cook for 1-2 min until they float to the surface. Do this in batches. Using a slotted spoon, carefully transfer the gnudi to the stewing tomatoes.

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6 Serve

Tear the basil leaves into the pan and carefully toss the gnudi in the tomatoes. Serve immediately.

Tips for fussy eaters

Leave the spinach out if it's not a favourite!

Pro tip

Make the gnudi a few hours in advance and refrigerate before cooking. This way they'll hold their shape better.

We like to think of gnudi as gnocchi's little brother. Gnudi are slightly lighter as they use ricotta instead of potatoes.

Cooking Time: 30 min

Cals 477.2 · Prot 22.3 · Carbs 49.9 · Fat 21.4

Ingredients

Number of people

Gnudi

Baby spinach 60.00 Grams
Parmesan 60.00 Grams
Lemon 1.00 Pieces
Eggs 2.00 Pieces
Panko bread crumbs 60.00 Grams
Ricotta 250.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp
All purpose flour 50.00 Grams

Tomatoes

Shallots 1.00 Pieces
Cherry tomatoes 250.00 Grams
Salted butter 50.00 Grams
Olive oil 1.00 Tbsp
Tomato paste 30.00 Grams
Red vinegar 15.00 ML
Brown sugar 5.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp
Fresh basil 15.00 Grams

We like to think of gnudi as gnocchi's little brother. Gnudi are slightly lighter as they use ricotta instead of potatoes.

Cooking Time: 30 min

Cals 477.2 · Prot 22.3 · Carbs 49.9 · Fat 21.4

Instructions

photo

1 Prep

Boil a kettle. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze to remove any excess liquid. Chop the wilted spinach. Grate the Parmesan. Wash the lemon and grate its zest with a fine blade.

photo

2 Make gnudi

Beat the eggs in a large bowl. Add the Parmesan, lemon zest, panko bread crumbs, wilted spinach, ricotta, salt and pepper and mix well. Dust the work surface and your hands with flour. Shape the mixture into 20/30/40 bite-size balls. Place them on a lined baking tray and refrigerate until step 5.

photo

3 Prep sauce

Peel and finely slice the shallots. Halve the cherry tomatoes.

photo

4 Make sauce

Heat a large non-stick pan over a medium-low heat with the butter and olive oil. Once the butter has melted, add the shallots, tomatoes, tomato paste, red vinegar, sugar, salt and black pepper. Cover with a lid and simmer for 10-15 min or until the tomatoes have fully broken down.

photo

5 Boil gnudi

Once the tomatoes have broken down, bring a very large pot of salted water to the boil. Add the gnudi and cook for 1-2 min until they float to the surface. Do this in batches. Using a slotted spoon, carefully transfer the gnudi to the stewing tomatoes.

photo

6 Serve

Tear the basil leaves into the pan and carefully toss the gnudi in the tomatoes. Serve immediately.

Tips for fussy eaters

Leave the spinach out if it's not a favourite!

Pro tip

Make the gnudi a few hours in advance and refrigerate before cooking. This way they'll hold their shape better.

Ingredients

Number of people

Gnudi

Baby spinach 60.00 Grams
Parmesan 60.00 Grams
Lemon 1.00 Pieces
Eggs 2.00 Pieces
Panko bread crumbs 60.00 Grams
Ricotta 250.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp
All purpose flour 50.00 Grams

Tomatoes

Shallots 1.00 Pieces
Cherry tomatoes 250.00 Grams
Salted butter 50.00 Grams
Olive oil 1.00 Tbsp
Tomato paste 30.00 Grams
Red vinegar 15.00 ML
Brown sugar 5.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp
Fresh basil 15.00 Grams
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