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Gnudi (Naked Ravioli) in a Spicy Tomato Sauce
It's ravioli minus the pasta. Pillowy Ricotta cheese and spinach dumplings served in a simple spicy tomato sauce.
servings: 4
total time: 1 hour
recipe by: Frankie
Ingredients
- THE SAUCE:
- 28 ounce can whole peeled tomatoes
- 1/4 cup olive oil
- 4 medium cloves of garlic, peeled
- 1 yellow onion, chopped
- 1 tsp red pepper flakes
- 2 tsp dried parsley
- 1 TBSP dried oregano
- salt & pepper
- THE GNUDI:
- 15 ounces whole milk ricotta cheese
- 12 ounces frozen spinach, thawed and squeezed dry
- 1/4 cup freshly grated Parmesan cheese, plus a little extra
- 1/4 tsp dried basil
- 1 tsp dried parsley
- 2 large eggs, lightly beaten
- 1 cup plus 1/2 cup all-purpose flour
- salt & pepper
Directions
- THE SAUCE:
- Combine all the sauce ingredients along with 1 tsp salt and 1/4 tsp pepper into a blender. Puree the ingredients then pour into a large saucepan over medium-high heat. Bring to a boil then reduce heat to low, partially cover and simmer for 30 minutes, stirring occasionally. Add salt & pepper to taste.
- THE GNUDI:
- Bring a large pot of water with 1/2 tsp salt to a boil. Turn the heat to medium-low and let the water simmer.
- In a large mixing bowl add the ricotta, spinach, Parmesan (save a little for garnishing), basil, parsley, eggs, the 1 cup of the flour, 1/2 tsp salt, and 1/4 tsp pepper. Thoroughly mix the ingredients together until well combined.
- Spread the remaining flour (1/2 cup) out onto large rimmed dish or baking sheet.
- Lightly flour your hands then form the spinach mixture into egg shaped dumplings about 2 inches long. Roll the dumplings in the flour to fully coat then let rest 5 minutes.
- Shake off any excess flour and carefully drop the dumplings into the simmering water (dont overcrowd, work in batches if necessary) and cook 4 to 5 minutes, dumplings should begin floating. Transfer the dumplings to a plate using a slotted spoon and set aside.
- Pour your sauce into a large serving dish and lay the Gnudi on top. Sprinkle a little extra Parmesan cheese over top and serve.
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Big mistake in the recipe...you need to add the flour to spinach mixture before you roll into balls. My first time making these and when I put my gnudi in the simmering water they disintegrated..Warning!! Add the flour if you dont want a soupy mess. ------------------------------------------------- UPDATE: Thank you for pointing out the mistake, the recipe has been corrected.