Preparation time is 40minutes
Cook time is 45minutes
Total time is 1hours 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 1/2 cup plain flour
- 1 cup basil leaves
- 1 brown onion, finely chopped
- 750grams roma tomatoes
- 2tablespoons tomato paste
- 1/2 cup parmesan, finely grated
- 300grams fresh ricotta
- 120grams baby spinach
- 2tablespoons olive oil
- 1 egg, lightly whisked
Nutrition per serving
1640kJ / 392Cal
1640 Kilojoules or 392 Calories
19% of daily energy intake*
Protein
19.2grams
Fat
26.0grams
Carbs
24.4grams
Sugars
10.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Place ricotta into a fine sieve over a bowl. Stand for 30 minutes to drain.
Step 2 of 6
Meanwhile, cut a small cross on the base of each tomato and place into a bowl. Cover with boiling water and stand for 1-2 minutes until skin begins to peel. Drain. Rinse under cold water. Remove and discard skins. Roughly chop tomato.
Step 3 of 6
Heat oil in a frying pan over medium heat. Add onion and cook for 3 minutes or until soft. Add garlic and cook for 1 minute. Stir in tomato paste. Add tomato and 1 cup water. Bring to the boil. Simmer for 30 minutes or until thickened. Chop half of the basil and add to sauce. Season.
Step 4 of 6
Place spinach into a bowl. Cover with boiling water and stand for 1 minute. Drain and rinse under cold water. Squeeze as much water as possible from spinach. Finely chop. Place into a large bowl. Add ricotta, half the parmesan, egg and flour. Stir until well combined.
Step 5 of 6
Bring a large saucepan of water to the boil. Drop tablespoons of ricotta mixture into the saucepan, and cook, in batches, for 3 minutes or until gnudi floats to the top of the water. Transfer to a plate with a slotted spoon. Cover to keep warm.
Step 6 of 6
Divide gnudi between serving plates. Top with tomato sauce, remaining parmesan and basil. Season and serve.
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