2 cups of fresh ricotta cheese
1 bag of baby spinach leaves
1 large egg, beaten
½ cup finely grated Parmesan cheese
½ cup of plain flour
1 punnet of cherry tomatoes
1 tin of crushed tomatoes
1 onion, finely chopped
2 cloves of garlic crushed
1 tablespoon of olive oil
Handful of basil leaves, shredded
To make the sauce, gently fry onions in olive oil until translucent. Add the garlic, crushed tomatoes, cherry tomatoes and simmer until the sauce has reduced. Add basil and season with salt and pepper.
Wilt baby spinach in a saucepan over low heat until reduced down, drain and squeeze out excess water and finely chop. Once cool add the ricotta, parmesan cheese and egg. Mix through and season with salt and pepper. Roll into balls and lightly coat in flour. To cook, add to a large pot of boiling, salted water and cook for about 5 minutes, the gnudi should float to the top when they are cooked. Remove with a slotted spoon, drain well and add to serving bowls. Top with homemade tomato sauce and grated parmesan cheese. Serve and enjoy!
ELE top tip- you may need to cook the gnudi in batches to ensure they don’t stick together or get too crowded in the pot.