Serves: 2-4 | Prep: 10 minutes | Cooking: 6-12 minutes | Vegetarian
INGREDIENTS
¼ cup extra virgin olive oil
½ teaspoon chilli flakes
1-2 garlic cloves, finely chopped
1 punnet gold Perino tomatoes, roughly chopped
½ lemon, zested
1 teaspoon fresh parsley, roughly chopped
½ cup spinach, stems discarded, cooked, excess water squeezed, finely chopped
250g fresh ricotta
1 large egg, lightly beaten
½ cup freshly grated parmesan cheese, plus more for serving
¾ cup spelt flour
Pinch salt and pepper
Pinch freshly grated nutmeg
SHOPPING LIST
Extra virgin olive oil
1-2 garlic cloves
1 punnet gold Perino tomatoes
1 lemon
½ bunch fresh parsley
1 bunch spinach
250g fresh ricotta
1 large egg
200g parmesan cheese
100g spelt flour
Nutmeg
Chilli flakes
UTENSILS LIST
Sharp knives
Large saucepan
Large bowl
Measuring cups/spoons
Grater
Zester
Serving bowls
METHOD
- Bring a large saucepan of water to a boil with a pinch of salt.
- In a large bowl, combine the spinach with the ricotta, egg, nutmeg, and a ¼ cup of parmesan and mix to combine.
- Add the spelt flour and combine into dough. Place the gnudi dough onto a lightly floured work surface and gently knead until smooth.
- Cut the dough into small pieces and gently add to boiling water.
- Add olive oil to a pan and cook tomatoes, lemon zest, parsley, chilli flakes, garlic and pepper and cook for 2-4 minutes.
- Carefully transfer the gnudi to the tomato sauce and stir lightly to heat through.
- Spoon into shallow bowls and serve with additional lemon zest on top.
Tip: For an extra peppery hit and to aid digestion, toss a handful of fresh rocket leaves on top before serving.