Ingredients
- ¼ cup extra virgin olive oil
- ½ tsp chilli flakes
- 1-2 cloves garlic, finely chopped
- 1 punnet perino/grape tomatoes, roughly chopped
- ½ lemon, zested
- 1 tsp fresh parsley, roughly chopped & extra for serving
- ½ spinach, stems discarded, cooked, excess water squeezed out, finely chopped
- 250g fresh ricotta
- 1 large egg, lightly beaten
- ½ cup freshly grated parmesan cheese, plus more for serving
- ¾ cup spelt flour
- Pinch salt and pepper
- Pinch freshly grated nutmeg
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Method
Step 1.
Bring a large saucepan of water to a boil with a pinch of salt.
Step 2.
In a large bowl, combine the spinach with the ricotta, egg, nutmeg, and ¼ cup of parmesan and mix to combine. Add the spelt flour and combine into a dough. Place the gnudi dough onto a lightly floured work surface and gently knead until smooth.
Step 3.
Cut into small pieces and gently add to boiling water.
Step 4.
Add olive oil to a pan and cook tomatoes, lemon zest, parsley, chilli flakes, garlic and pepper and cook for 2-4 minutes.
Step 5.
Carefully transfer the gnudi to the tomato sauce and stir lightly to heat through. Spoon into shallow bowls and serve with additional lemon zest and parsley on top. |
