Spinach and Ricotta Gnudi

Name: Spinach and Ricotta Gnudi in Buttery Tomatoes
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 60 Grams of Baby spinach; 60 Grams of Parmesan; 1 Piece of Lemon; 2 Piece of Organic Eggs; 60 Grams of Panko bread crumbs; 250 Grams of Ricotta; 1 Tsp of Salt; 1 Tsp of Black pepper; 50 Grams of Plain flour; 1 Piece of Shallots; 250 Grams of Cherry tomatoes; 50 Grams of Butter; 1 Tbsp of Olive oil; 30 Grams of Tomato paste; 15 ML of Red vinegar; 5 Grams of Brown sugar; 1 Tsp of Salt; 1 Tsp of Black pepper; 15 Grams of Fresh basil

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.

146 Reviews

Cals 862 · Prot 39 · Carbs 64 · Fat 52

Vegetarian

Family Friendly

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.

146 Reviews

Cals 862 · Prot 39 · Carbs 64 · Fat 52

Vegetarian

Family Friendly

Ingredients

Gnudi

Baby spinach

60 Grams

Parmesan 4*

60 Grams

Lemon

1 Piece

Organic Eggs 5*

2 Piece

Panko bread crumbs 10*11*12*

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

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, *12 Lupin

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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3593 / 862
Fats (g)	51.7
of which saturated (g)	31.9
Carbohydrates (g)	64
of which sugars (g)	17.7
Fibers (g)	7.5
Proteins (g)	39.1
Salt (g)	3.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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 bite-size balls (roll them in the flour if they're too sticky!). Place them on a lined baking tray and refrigerate.

3 Prep sauce

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

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.

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.