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