Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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 20/30/40 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.
Tear the basil leaves into the pan. Serve immediately.