Spinach and Ricotta Gnudi

in Buttery Tomatoes
We like to think of gnudi as gnocchi's little brother. Gnudi are lighter than gnocchi as they use ricotta instead of potatoes.
760 Reviews
Cals 784 · Prot 38 · Carbs 45 · Fat 53
Vegetarian
Family-Friendly
Try Hello Chef Now
30 min
Spinach and Ricotta Gnudi in Buttery Tomatoes
We like to think of gnudi as gnocchi's little brother. Gnudi are lighter than gnocchi as they use ricotta instead of potatoes.
760 Reviews
Cals 784 · Prot 38 · Carbs 45 · Fat 53
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Gnudi
Baby spinach
60 Grams
Parmesan 4*
60 Grams
Lemon
1 Piece
Eggs 5*
2 Piece
Panko bread crumbs
60 Grams
Ricotta 4*
250 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Plain flour 10*11*
50 Grams
Tomatoes
Shallots
1 Piece
Cherry tomatoes
250 Grams
Salted butter 4*
50 Grams
Olive oil
1 Tbsp
Tomato paste
30 Grams
Red vinegar
15 ML
Brown sugar
5 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Fresh basil
15 Grams

Allergens

*4 Milk, *5 Eggs, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

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.
Make gnudi

2 Make gnudi

Whisk 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 (roll them in the flour if they're too sticky!). Place them on a lined baking tray and refrigerate.
Prep sauce

3 Prep sauce

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

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.
Boil gnudi

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 tomatoes.
Serve

6 Serve

Tear the basil leaves into the pan. Serve immediately.
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