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Ricotta & Spinach Gnudi With Roasted Tomato Sauce

By In The Kitchen With Stefano Faita


Roasted Tomato Sauce
12 plum or roma tomatoes, cut in half lengthwise
2 garlic cloves, cut in half
2 to 3 rosemary sprigs
1/4 cup olive oil
Splash of dry white wine

Ricotta Spinach Gnudi
3 eggs
1 (454 gram) tub ricotta
6 tbsp. olive oil
1 cup grated Parmesan cheese
Salt, to taste
Pinch nutmeg, fresh grated
1 (5-ounce) bag baby spinach, blanched, squeezed dry and chopped
1 1/2 cups all-purpose flour
Semolina flour or all-purpose flour, for coating

Freshly grated Parmesan cheese, for serving
Basil or chervil sprigs, for garnishing (optional)


Roasted Tomato Sauce
Preheat oven to 400 degrees F.

Add tomato halves skin side down onto baking sheet or baking dish. Add garlic, rosemary, olive oil and wine. Bake until tomatoes are tender, about 40 to 45 minutes. Remove rosemary sprigs. Pureé sauce in blender until smooth.

Ricotta Spinach Gnudi

Bring large pot of salted water to gentle boil.

Beat eggs with whisk. Add ricotta, olive oil, Parmesan cheese, salt and nutmeg. Stir with wooden spoon to mix. Stir in spinach. Stir in flour, just until smooth. To test consistency of dough, shape one gnudi and drop into boiling water. If it doesn’t hold its shape, add more flour to the dough.

Roll into 1 1/2-inch balls (about the size of a ping pong ball). Transfer to large baking tray and lightly toss with semolina or flour so they don’t stick. (Makes about 32 to 36 gnudi.)

Drop into simmering water. When gnudi start to float, cook another 1 minute. Total cook time is about 3 minutes. Remove gnudi with slotted spoon, blotting with paper towel to remove excess water.

To serve, spoon Roasted Tomato Sauce into pasta bowl, top with 4 to 6 gnudi. Finish with freshly grated Parmesan cheese and a drizzle of olive oil. Garnish with basil or chervil, if desired.

Yield: 6 to 8 servings.