After all the cheesecake, we need something savoury and light.
This is it: Spinach and Ricotta Gnudi. Gorgeous ricotta and spinach dumplings in a rich tomato sauce.
The gnudi can be cooked a few hours ahead of time, placed in the oven proof dish with the tomato, sprinkled with parmesan and then just before serving, baked till hot and bubbling. Serve with a crisp green salad (don’t forget the avocado and chives) and a bottle of your favourite Aussie wine.
(The original recipe comes from our third book, It’s Always About the Food, from the kitchen of Melbourne cook Laurelle Ritz.)
The recipe for the MMCC Essential Tomato Sauce is on p. 189 of the book.