Baked Spinach and Ricotta Gnudi with Cherry Tomatoes

Serves 4 60 min Added by Julian

These ricotta gnocchi are made in a simple mix-together process. The balsamic vinegar adds a lovely depth of flavour to the sauce.

SERVES: 4

INGREDIENTS

Gnudi

  • 300 grams baby spinach
  • 400 grams firm ricotta
  • 2 tablespoons pine nuts, roasted and roughly chopped
  • ½ cup grated parmesan
  • 2 egg yolks
  • ¼ teaspoon freshly grated nutmeg
  • finely grated zest 1 lemon
  • 1 clove garlic, crushed
  • ½ cup panko breadcrumbs
  • sea salt and ground pepper

SAUCE

  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 2 x 400-gram tins cherry tomatoes
  • 2 tablespoons balsamic vinegar

TO TOP

  • 1 ball fresh mozzarella for, drained and ripped
  • parmesan for grating

METHOD

EQUIPMENT:

A large ovenproof baking dish or sauté pan. Preheat the oven to 180°C fan bake.

Gnudi:

  1. Put the spinach in a heatproof bowl and cover with boiling water, turning to wilt. Drain well then spread over a clean tea towel, roll up and squeeze out all the excess water. It’s important the spinach is dry or the gnudi will fall apart.
  2. Chop finely and place in a large bowl.
  3. Add all the remaining ingredients, season and combine well. Refrigerate until ready to assemble.

SAUCE:

  1. Heat the olive oil in a saucepan, add the garlic and stir for a few seconds then add the tomatoes and balsamic vinegar and simmer for 5 minutes.
  2. Tip the sauce into the baking dish. Scoop golf ball-sized spoons of the gnudi mixture into your hand and gently squeeze together into a rough shape.
  3. Nestle into the tomatoes then dot over the ripped mozzarella and top with a generous grating of parmesan. Bake for about 25 minutes until golden and bubbling.