Gnocchi di Ricotta e Spinaci (gnudi)

I wanted to share with you a recipe that I would make frequently when I was living in Tuscany.  Gnudi are a style of Gnocchi but are much lighter and less starchy as they are made with ricotta cheese rather than potato.

Fresh ricotta is available everywhere in Italy, but sheep’s milk ricotta is a specialty of Tuscany and Sardinia. In both regions, people eat a lot of Pecorino cheese, which means the milk comes from sheep.

Gnudi are primarily associated with Tuscany, where they are sometimes called “naked ravioli” because they consist of the ravioli filling without the pasta shell.

I hope you enjoy these light, delicate gnocchi. I have accompanied it with a simple cherry tomato sauce, with basil, but they also go exceptionally well with burnt butter and sage sauce.

Gnocchi di Ricotta e Spinaci (gnudi)

Serves 6 people for entree

Ingredients

350 g ricotta cheese (hung)                                             2 egg yolks, lightly whisked

70 g plain flour, sifted                                                     1 egg lightly whisked

50 g grated parmesan                                                    ½ tsp nutmeg, grated

500 g washed picked spinach                                         sea salt and pepper

Method

Sit the ricotta in a colander for 30 minutes; you want to strain off as much liquid as possible. Cook the spinach on a low heat with just the water clinging to the leaves after washing it. Do this in a heavy based pot with the lid on, giving it a stir occasionally.  Once cooked, place the spinach in a colander and allow the spinach to drain and cool.  Using a pair of tongs squeeze out as much liquid as possible and then chop finely and put in a bowl. Add the ricotta, and eggs, flour and parmesan to the spinach, season with sea salt and pepper and nutmeg.  Roll gnocchi mix into balls about the size of a golf ball, and place on a lightly floured tray. You should have at least 18 pieces of gnocchi. Leave in the fridge to rest for 1 hour.

Heat a pot of water with some cooking salt. Once the water is boiling, turn down to a medium heat and place half the gnocchi in.  Once they have risen to the surface remove with a slotted spoon and place in 6 bowls.

Spoon the sauce over the gnocchi and serve with some grated parmesan.

Ingredients for Sugo di Pomodorini

600 gm cherry tomatoes, ripe (halve if big)           3 cloves of garlic, sliced in rounds

85 ml extra virgin olive oil                                          2 handfuls of basil leaves

Sea salt and white pepper                                           grated parmesan

Method

Heat the olive oil in a fry pan until warm and add in your garlic cloves and allow to brown, once it has become golden add in the cherry tomatoes, salt and pepper and turn down the heat.  Leave the sauce to cook down for about 6-8 minutes until the tomatoes have softened, then using a potato masher gently press on the tomatoes to release their juices.  Taste to check the seasoning and add in the shredded basil leaves.