Spinach and Ricotta Gnudi for Shavuot

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: 1
Rating: 5
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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: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
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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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Now for Something Sweet

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This is a wonderful and easy-to-bake and even easier-to-eat Romanian cheesecake loaf made with white cheese (farm or ricotta) and golden polenta. You just have to try it straight out of the oven with a dollop of sour cream - beyond delicious! Find the full recipe for our Romanian Malai from the kitchen of Debbie @delen_catering (which also appears in Now for Something Sweet) below.

INGREDIENTS
3 eggs
230 g (1 cup) caster (superfine) sugar
60 ml (1/4 cup) oil, plus extra for greasing
500 g (1 lb 2 oz) farm (or dry cottage) cheese, chopped
125 g (scant 3/4 cup) polenta
finely grated zest of 1/2 an orange or lemon
1/4 teaspoon salt
sour cream, to serve

METHOD
Preheat the oven to 180C. Grease a loaf tin generously.

Using an electric mixer, beat the eggs with the sugar until pale and creamy.

With the mixer on low, pour in the oil and beat until combined. Add the cheese and beat well then add the polenta, lemon zest and salt.

Continue to beat until well combined. Don’t be concerned if you can still see lumps of cheese.

Pour into the prepared tin and bake for 45 minutes .

Serve warm or at room temperature with a dollop of sour cream.

Makes 1 loaf.

Store leftovers in an airtight container in the fridge..
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#thebakefeed #lifeandthyme #f52community #comfortfood #f52grams #mondaymorningcookingclub #bakingathome #mmccrecipe #dessert #desserttime #dessertlover #cheesecake #cheeseaddict #cheeseaddiction #dessert #dessertitime
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