Gnudi originate from Tuscany. They are delicate dumplings made usually from ricotta, but also mixed with spinach. “Gnudi” means “naked” in Italian, as they are like the filling of ravioli without the pasta. They are traditionally served with butter, sage, or a light tomato sauce. This is my way.
Ingredients 11
250 g spinach, fresh
250 g ricotta cheese
100 g parmesan cheese, grated
1 egg, large
2 tbsp basil, chopped
ground black pepper, freshly ground, to taste
salt, to taste
100 g plain flour, plus extra for dusting
Tomato Sauce
2 tbsp olive oil
500 g tomatoes, chopped
250 ml passata
2 tbsp basil, chopped
salt, to taste
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Method 8
In a medium pan with a little bit of oil, add the to the pan until it’s completely wilted. Drain, and squeeze out as much water as possible. Chop finely.
In a bowl, combine the chopped , , , , , salt, and pepper. Mix until smooth.
Add the , stirring gently, until a soft, slightly sticky dough forms. Be careful not to overmix.
Cover the dough and refrigerate for 30 minutes. This makes shaping easier.
Dust your hands and a clean surface with . Scoop a tablespoon of dough and roll it into a ball or oval (about the size of a walnut).
Lightly coat each gnudo in and place on a floured tray.
In salted boiling water, boil the Gnudi until they start to float to the surface. Serve with your favourite sauce.
Tomato Sauce
For the tomato sauce, heat the in a pan over medium heat. Add the chopped and cook until the rawness cooks out. Stir in the , , and salt. Simmer for 10-15 minutes until thickened.
Anna Simon's tips
For extra flavor, try adding a pinch of nutmeg to the gnudi dough.
