- Spinach & Ricotta Gnudi.jpg (79.73 KiB) Viewed 464 times
Preparation Time: 35 minutes + overnight chilling
Cooking time: 10 minutes
Serves: 2 - 4 (2 for a evening meal or 4 for a starter)
If served as four portions, provides 585 cals, 58g fat (of which 13g saturates), 2g sugar and 0.6g salt per portion.
Ingredients
- 125g (4½oz) fine semolina
- 4 nuggets frozen spinach
- 250g (9oz) ricotta, drained
- 40g (1½oz) Parmesan cheese, finely grated
- Pinch nutmeg
- Salt and pepper
For the mixed herb pesto:
- 2 garlic cloves, peeled
- 1 large handful fresh mixed herbs
- 40g (1½oz) Parmesan cheese, finely grated
- 25g (1oz) pine nuts
- 125ml (4fl oz) extra-virgen olive oil
- Salt and pepper
Method
1. Scatter fine semolina over a large, rimmed baking tray.
2. Defrost the spinach and squeeze out as much water as you can. Chop the spinach and place in a bowl.
3. Add in the drained ricotta and Parmesan, then the nutmeg and season to taste.
4. Mix everyting together, shape spoonfuls into ovals, place on the semolina and roll around to cover thoroughly.
5. Place uncovered in the fridge for around 24 hours.
6. To make the pesto, put the garlic, herbs, Parmesan and nuts into a food processor.
7. Whizz up slowly. Drizzle in the olive oil until thoroughly mixed. Season with salt and pepper.
8. To cook the shaped ovals (gnudi) bring a large pan of salted water to the boil. Lower the gnudi a few at a time into the boiling water. Remove when they float to the surface.
9. Warm the pesto in a saute pan and place the cooked gnudi in the pan. Stir well before serving.
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