- 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
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.