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.
Cals 887 · Prot 30 · Carbs 64 · Fat 52
Vegetarian
Family-Friendly
Try Hello Chef Now
30 min
photo
We like to think of gnudi as gnocchi's little brother. Gnudi are lighter than gnocchi as they use ricotta instead of potatoes.
Cals 887 · Prot 30 · Carbs 64 · Fat 52
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Gnudi
Baby spinach
60 Grams
Parmesan
60 Grams
Lemon
1 Piece
Eggs
2 Piece
Panko bread crumbs
60 Grams
Ricotta
250 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Plain flour
50 Grams
Tomatoes
Shallots
1 Piece
Cherry tomatoes
250 Grams
Salted butter
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

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.

Before you start

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

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

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.
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 tomatoes.
photo

6 Serve

Tear the basil leaves into the pan. 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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Beef Massaman Curry
with Jasmine Rice
Thai Panang Curry with Salmon
and Cauliflower Rice
Poke Bowl
with Smoked Salmon and Avocado
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy