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

Ingredients

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





Directions
(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,
Fabio

11 comments:

  1. Great recipe and I love the weekend pics!

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  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!

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  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!

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  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!

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

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  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.

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

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  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
    cucinananette.blogspot.com

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  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

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