Spinach & Ricotta Gnudi in a Roasted Cherry Tomato Sauce

Difficulty Level: Moderate

Total Time: 1.5 Hours

Serving Size: 2-4 servings

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Spinach & Ricotta gnudi (naked ravioli) in a velvety roasted garlic and cherry tomato sauce topped with ricotta salata and fresh basil.

Ingredients:

Spinach & Ricotta Gnudi:

• 2 cups whole milk ricotta

• 5 oz. chopped frozen spinach, thawed

• 1/2 cup Parmigiano Reggiano, finely grated

• 1/3 cup ‘00’ flour

• 2 egg yolks

• 1/4 tsp. salt

• Ricotta salata or Parmigiano, for topping

  
  

Roasted Cherry Tomato Sauce:

• 2 pints cherry tomatoes

• 1/2 cup garlic cloves, peeled

• 1/4 cup extra virgin olive oil

• Salt to taste

• 1 sprig basil

• Pasta water, as needed

  
  

Directions:

1. Strain the ricotta using a cheese cloth or paper towels, squeezing out as much liquid as possible.

2. Preheat the oven to 375°F. Add the cherry tomatoes and garlic to an oven-safe dish. Drizzle with olive oil, season with salt and roast for 30-40 minutes until the tomatoes collapse and garlic softens.

3. Let the tomatoes and garlic cool slightly, then transfer to a blender and purée until smooth. Set aside.

4. Bring a large pot of water to a boil. Add plenty of salt.

5. Defrost the spinach and squeeze out any excess moisture.

6. Add the spinach to a mixing bowl along with the strained ricotta, Parmigiano, flour, salt and egg yolks. Mix until evenly combined.

7. Warm the tomato sauce in a saucepan over low heat while shaping the gnudi.

8. Scoop the mixture and roll into small dumplings. Place them into the boiling water and cook until they float to the surface, about 2–3 minutes

9. Spoon the cherry tomato sauce onto a plate and arrange the gnudi on top. Finish with grated ricotta salata or Parmigiano and fresh basil.