Spinach & Ricotta Gnudi, Tomato & Chilli Sugo

Serves 4 – 6 people

Make your own pasta: Optional

 

Recipe - Spinach & Ricotta Gnudi

800g Ricotta

160g ‘00’ Pasta flour

1 Egg White

120g Parmesan (grated)

480g Baby Spinach

 

Recipe – Tomato & Chilli Sugo

2 x Large brown onion

2 x Garlic clove

½ Bunch thyme (picked and chopped)

250ml White wine

1.25kg Ripe round tomatoes (cored and chopped roughly)

2 Long Red Chilli (finely chopped)

Salt

 

To Serve

Parmesan

 

Method – Spinach & Ricotta Gnudi

1) Blanch the spinach in pot of salted boiling water for 1 – 1.5 minutes.

2) Refresh in ice water until cold.

3) Squeeze all the water out until very dry.

4) Chop spinach finely.

5) Mix all ingredients together into a homogenous dough.

6) Season with salt and roll into 25 – 30g balls.

7) Refrigerate until ready to use.

 

Method – Tomato Sugo

1) Sweat off onions, chilli, garlic and thyme in olive oil on a medium heat until translucent.

2) Add white wine and reduce by half.

3) Add tomatoes and cook on a low heat for 2 hours or until sauce has a nice rich consistency.

 

To Serve

1) In a pot of salted boiling water, place the gnudi in the water.

2) When they start to float they are ready to add to the sauce.

3) Serve and grate parmesan over the top.

Nathan MosesComment