Spinach and Ricotta Gnudi for Valentine’s Day

Monday Morning Cooking Club Italian ricotta dumplings Valentines day

The perfect recipe for a romantic dinner for two: 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 dish is lovely and light and will leave you plenty of room for dessert and more time to gaze into each other’s eyes (rather than standing in the kitchen)! 

(This is a half quantity of the original recipe from our third book, It’s Always About the Food. The recipe comes 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 Valentine's Day 2020
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Servings
2 people
Servings
2 people
Monday Morning Cooking Club Italian ricotta dumplings Valentines day
Spinach and Ricotta Gnudi for Valentine's Day 2020
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
2 people
Servings
2 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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With apples currently in season and the weather cooling down, it's the perfect time to snuggle up with a comforting and nostalgic sweet treat from the old world. This GORGEOUS (I mean, just look at it!) Polish Apple Strudel from our third book - It's Always About the Food - is the perfect thing to whip up when you're in the mood for something delicious. The recipe comes from Sydney matriarch Fay Filler and, if you have the book, please do yourself a favour and go straight to page 268 to read her most special story.
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Get ready to spice up your dinner repertoire! Next Monday at 11:00am Lisa will be hosting our first ever Weeknight Workout live zoom masterclass where she’ll be sharing nutritious, delicious and wholesome dinner ideas that take the headache out of deciding what to cook. These dishes are easy to whip up, so you’ll be able to enjoy some time out when the clock hits wine o clock (😜🍷)

We hope you're ready to master the salmon fillet, sort out the sides, whip up a sauce and finally work out what to do with those leftovers. Plus a sensational shortcut dessert!

A fun and interactive class, new recipes and a link to the recording, all for just $45. Register via the link in our bio. 
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