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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.
Gnudi (Naked Ravioli) in a Spicy Tomato Sauce

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Servings: 4
Total Time: 1 hour
Recipe by: Frankie

Ingredients

For 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
For 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
salt & pepper
1 cup all-purpose flour

Directions

For the Sauce:

1. 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.


For the Gnudi:

1. 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.

2. In a large mixing bowl add the ricotta, spinach, Parmesan (save a little for garnishing), basil, parsley, eggs, 1/2 tsp salt, and 1/4 tsp pepper. Thoroughly mix the ingredients together until well combined.

3. Spread the flour out onto large rimmed dish or baking sheet.

4. Lightly flour your hands and 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.

5. Shake off any excess flour and carefully drop the dumplings into the simmering water (don't 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.

6. 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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