Tuesday, 26 October 2010

Spinach and Ricotta "Gnudi" with Tomato, Basil and Parmesan Sauce

Hello friends! Hope this finds you well and you had a good weekend. This week I have a "Gnudi" recipe for you!
First, I thought I'd share a few pictures from our last warm weekend on the island of Ponza.

And now the recipe!!

Spinach and Ricotta "Gnudi" with Tomato, Basil and Parmesan Sauce


for pasta:
3 tablespoons of butter
2 c spinach
200 gr (or approximately 7 ozs) ricotta
1 egg yolk
3 large spoons of parmesan
2 pinches of salt
flour (see directions)

for sauce:

1/4 cup of white onion

1 pack of roma tomatoes

2 cloves of garlic

1/4 cup olive oil

2 teaspoons of salt

(For this recipe - the amount of flour used is equivalent to 1/4 of the rest of the ingredients for the gnudi. For example if there are 4 cups of gnudi ingredients then the flour portion would be 1 cup. In Italy, it is very important to weigh the ingredients to get the proper turnout. Makes weight to volume conversions tough so follow the 1/4 rule. We will say that roughly the ingredients weigh 43 ozs which would mean roughly 11 ozs of flour. Use good judgement with the 1/4 rule.)
Cook the spinach in a covered skillet with butter over medium heat until it becomes dry. Finely chop the spinach then mash together with the ricotta and parmesan - not in a food processor but with a hand tool. Next add the egg yolk and 2 pinches of salt. Add flour to the mixure using your hands, working the dough for 10 minutes until it’s mixed together well and you have a nice consistency. Form round balls of about 1 inch to 1 1/2 in diameter.

To make the sauce, wash the roma tomatoes and make a cross on the top then boil them for 2 minutes. (or peeled tomatoes in a can will work fine) Drain the tomatoes and peel the skin off of each one. Chop the peeled roma tomatoes. Chop ¼ cup of onion and cook in a pan with olive oil. Once cooked, add the peeled tomatoes and 2 crushed garlic cloves and simmer over low heat for 20 minutes. About fifteen minutes into the sauce simmering - place the gnudi in boiling water until it floats, usually 4 or 5 minutes. Place tomato sauce on the serving plate then add the gnudi to the top. Sprinkle parmesan then top off with fresh basil leaves and serve.

Have a great week! See you next Fabiolous Tuesday!

your Chef,


  1. Great recipe and I love the weekend pics!

  2. For some reason it keeps cutting off the right hand side of my words. I keep editing it but it doesn't seem to fix the problem. Have any of you experienced this? Sorry about that!

  3. Want to trade lives? It looks like you had wonderful weekend, beautiful scenery! Thank you for sharing your gnudi recipe, it really sounds delicious!

  4. Ohhh Yum...looks beautiful where you are, I am looking at rain at the moment! But I bet a plate of these would help the rainy day blues!

  5. Looks like it was a fabulous week-end. Thanks for sharing the sunshine via your photos. The "gnudi" look delicious.

  6. I have been wanting to give these a try for a while now. (I saw Giada make them once) Wish I could read the entire recipe though, yours sure look spectacular.

  7. Just beautiful! And what an outing. Pure heaven.

  8. Saw that you stopped by Cucina Nanette..thanks for the visit. Did you get a chance to read Meatloaf Made In America about my Italian American ancestors? I love your weekend outing photos...God willing I will someday see it first hand...wonderful recipe, too. N

  9. it looks like all of you have a great time. BTW the recipe Sigh. This looks divine. I would love to make things like this.
    my blog, healthy flat