Ingredients

Method

• 300 g spinach, blanched and chopped
• 30 g basil, finely chopped
• 250 g ricotta
• 65 g pecorino Romano, finely grated
• 40 g flour
• 2 free-range eggs
• 1 lemon, zested
• sea salt and freshly ground black pepper, to taste
• 2 tomatoes, roughly chopped
• 1 x 326 g can Woolworths borlotti beans, drained and rinsed
• 2 cups Woolworths organic liquid chicken stock

Method

Ingredients

Mix the spinach, basil, ricotta, pecorino and flour.

Add the eggs and lemon zest and season to taste.

Roll the mixture into balls about 8 cm in size, place on a baking tray and chill for 30 minutes.

Simmer the tomatoes, beans and stock for 10 minutes, then add the gnudi and cook for a further 15 minutes.

Cook's note: These soft ricotta dumplings are glorious in a tomato-based sauce, with a grating
of pecorino Romano, basil and lemon zest.

Gnudi vs gnocchi?
Gnocchi are made with a mix of potato and flour, while gnudi are a potato-free zone. The spuds are replaced with ricotta, which also makes gnudi a little lighter than gnocchi – and, good news if you’ve ever ruined a batch of gnocchi, easier to get right!

Serve with basil oil.