Monday Morning Cooking Club Italian ricotta dumplings Valentines day

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.

 

 

 

Monday Morning Cooking Club Italian ricotta dumplings Valentines day
Spinach and Ricotta Gnudi for Shavuot
Votes: 5
Rating: 4.4
You:
Rate this recipe!
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Servings
4 people
Servings
4 people
Monday Morning Cooking Club Italian ricotta dumplings Valentines day
Spinach and Ricotta Gnudi for Shavuot
Votes: 5
Rating: 4.4
You:
Rate this recipe!
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Units:
Instructions
  1. You will need a medium oven proof dish. Preheat the oven to 180℃.
  2. Place the ricotta in a paper towel-lined colander to drain.
  3. In a medium frying pan over medium heat, saute the eschallot and garlic in the butter. When golden, add the spinach leaves and cook gently, stirring from time to time, until softened. Tip into a separate colander and push out any liquid with the back of a spoon. Remove from the colander and roughly chop.
  4. In a bowl, mix together the ricotta, egg, parmesan cheese, flour, a pinch of salt and pepper and the spinach until well combined. Season to taste.
  5. Bring a saucepan of salted water to the boil. With two dessert spoons, mould the mixture into quenelles and slip into the boiling water. Do this in batches, about 4 at at time. Simmer until they float to the surface.
  6. Remove with a slotted spoon and place on paper towels to drain. Repeat until all the gnudis are cooked - you should have about 10 - 12 gnudi. .
  7. Pour 1 1/2 cups of the tomato sauce into the dish. The sauce needs to be approximately 1 cm deep, and if it is not, add the remaining sauce. Place the gnudi on top of the sauce and sprinkle with the parmesan. Bake for 20 minutes or until the gnudi are hot and the sauce is bubbling.

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Looking for a dairy free lemon tart?
 Here it is.

This Lemon Tart is gorgeous and glossy and is a great one to make right now, while lemons are at their peak. And even better If you're lucky enough to have your own lemon tree (or know someone who does).

This cracker of a recipe comes from Melbourne kosher caterer @naomialthaus. One of the greatest challenges if you keep kosher (and therefore don’t mix dairy foods with meat) is making desserts that can be eaten with a ‘meat’ meal. Just as an example, if you make roast beef for your main course, your desserts can’t be made with butter or cream or cheese. It’s quite a challenge! So, when Naomi gave us this recipe some years ago, we were excited to share it. The beauty of the filling is that it is already dairy free, and Naomi makes her pastry with margarine instead of butter and it works really well. We will always go back to butter but we’ve tried it with marg (we used Nuttelex) and it was pretty great!

The recipe is in our second book The Feast Goes On, and it is a winner. Those of us who do not keep kosher will continue to make the pastry using butter, and for those who do, margarine is a great option.

Time to get juicing! 
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​#tart #lemontart  #foodphotography #sweet #dessert #desserts #winterdessert  #bakingathome #comfortfood #comfortfoodeats #feedfeed #forkyeah #comfortfoods #f52grams #​ #mondaymorningcookingclub #winterwarmers #alanbensonphoto #mmccrecipe #lifeandthyme #bakingwithlove #f52community #thebakefeed
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This Carrot Soup with Coconut and Harissa has long been one of our favourites. Glamorous enough for a dinner party and fast enough for a midweek meal. Find the full recipe below and click the link in our bio for our roundup of all our favourite soup recipes. Remember you can also save any of our recipes by hitting the bookmark icon on the bottom right corner of your screen! 

​Ingredients
2 tablespoons coconut or olive oil
1 onion finely chopped
2 cloves garlic crushed
700 g carrots peeled and sliced (1 1/2 lbs)
1 litre vegetable stock (4 cups)
6 cloves
1 1/2 - 2 teaspoons harissa
250 ml coconut milk (1 cup)
sea salt to taste
toasted shaved coconut for garnish
1 1/2 - 2 teaspoons harissa

Servings:
6

Instructions
Heat the oil in a large saucepan over medium heat. Add the onion and cook for 15 minutes until softened.

Add the garlic and cook for a minute.

Add the carrots and toss through and then add the stock and cloves, bringing it to the boil.

Lower the heat, partially cover the pan and cook for 25 minutes or until the carrots are tender. Remove the cloves.

Puree the soup with a stick blender (or blender).

Return the soup to the pan and whisk in the harissa and then the coconut milk. Bring the soup to a simmer and cook for 10 minutes.

Season to taste with salt and harissa. Sprinkle with toasted coconut to serve.
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#soup #soupeason #souprecipe ​#forkyeah #bakingathome #comfortfoodeats #mmccrecipe #f52grams #comfortfood #winterwarmers #mondaymorningcookingclub #thebakefeed #comfortfoods #lifeandthyme #alanbensonphoto #​ #feedfeed #f52community #bakingwithlove
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