Preparation time is 25minutes
Cook time is 35minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 5.18 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 120grams Woolworths baby spinach leaves
- 1 bunch basil, leaves picked
- 500grams firm ricotta
- 3/4 cup plain flour
- 50grams Woolworths parmesan, finely grated
- 1tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 4 cloves garlic, crushed
- 700grams Macro Organic passata
- 4 slices crusty wholegrain bread
Description
A delightful blend of ricotta, spinach, basil and parmesan, these gnudi are baked in a rich tomato sauce for a filling and flavourful meal. Make this tasty Gnudi and tomato bake ahead of time for an easy weeknight dinner!
Instruction tip
Make-ahead tip:Make this dish in advance. Once cooked, cover the surface with baking paper, then cover pan tightly with foil. Freeze. When you’re ready to eat, thaw dish in the fridge overnight. Reheat covered in a preheated 180°C/160°C fan-forced oven for 20 minutes or until hot, then uncover and bake for a further 5 minutes.
Method
Step 1 of 2
To make gnudi, place spinach in a heatproof bowl. Microwave on high for 30 seconds or until wilted. Set aside to cool. Finely chop cooled spinach, then finely chop half of the basil. Return spinach and chopped basil to the bowl. Add ricotta, flour and half of the parmesan. Season with freshly cracked black pepper. Mix until combined. Divide into 4 portions and roll each portion into a 2cm-thick log. With a floured knife, slice logs into 3cm-thick rounds.
Step 2 of 2
Preheat oven to 200°C/180°C fan-forced. Heat half of the oil in a large, heavy-based flameproof roasting pan over medium heat. Add gnudi and cook for 1 minute each side or until golden. Transfer to a baking tray. Add remaining oil to pan, then add onion and garlic. Cook for 5 minutes or until softened. Add passata and bring to the boil. Remove from heat. Arrange gnudi, in a single layer, over top of sauce. Cover tightly with foil. Bake for 20 minutes or until cooked through. Uncover and bake for a further 5 minutes or until gnudi is golden and sauce is bubbling. Top with remaining parmesan and basil. Serve with bread.
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