Man oh man I love this dish! The gnudi (recipe by the amazing @justine_snacks ) are soft, creamy and full of flavour and super easy to make. Letting them dry out in the fridge for a few hours benefit the texture and flavour, so great to make ahead of time. They only take 3-4 minutes to boil before done.
As for the sauce, this was a creation I came up with while cycling home from work. I was in the mood for roasted peppers and this came to mind. There’s no cream added but the olive oil in combination with the vinegar emulsify into a creamy rich sauce. Only the peppers are roasted, the rest of the fresh ingredients (tomatoes & fresh herbs) are blended through raw, so also a great make ahead dish!
I served it with a drizzle of this amazing confit garlic oil.
Ricotta & Spinach Gnudi with Roasted Red Pepper Sauce
(3 votes, average: 4.67 out of 5)
Loading...Ingredients
- The Gnudi
- 350 g ricotta
- 250 g spinach
- 1 large egg
- 1/2 cup freshly grated parmesan (± 50 g)
- 1/3 cup dried bread crumbs
- Zest of 1 lemon
- 1/4 teaspoon freshly grated nutmeg
- Good pinch coarse sea salt
- Fresh ground black pepper
- 1/2 cup all-purpose
- 1/4 cup semolina flour or fine polenta for dusting and rolling
- Roasted Pepper Sauce
- 3 red peppers
- 2 - 3 medium tomatoes, roughly chopped
- ± 1/4 cup olive oil (start with less)
- 1 - 2 tsp red wine vinegar (more to taste)
- Big bunch fresh oregano, tough stems removes
- Big bunch fresh basil, tough stems removes
- Pepper & Salt
Instructions
The Gnudi
Add the ricotta to a sieve and let it drain for at least 15 minutes but the longer the better.
Add the spinach to a heat proof bowl and pour over boiling water. Put a lid on top and let it wilt for 1 minute. Drain and let cool in ice water to stop the cooking process. Squeeze as much water out as possible and chop as finely as you can. Use a few paper towels and press on top of the spinach to squeeze out even more water.
In a large bowl add the ricotta, spinach, egg, bread crumbs, parmesan, lemon zest, pepper, salt and nutmeg and give it a good mix so all combined.
Add the flour and mix until the flour is just absorbed, don't over mix or the gnudi will become tough.
Pour the semolina flour or polenta onto a baking tray. Make balls roughly the size of a ping pong ball and lay these on the tray. When all have been rolled shake the tray and make sure all the balls are coated with the semolina flour or polenta. Place uncovered in the fridge for at least an hour but longer even better, this drying process will create more of a pasta shell after boiling (if making ahead of time, after 5 or 6 hours good to place them in a sealed container until using).
When ready to serve, bring a large pot of salted water to the boil and add the gnudi 4-5 at a time. When the gnudi floats to the top they're done, around ± 4 minutes (even if they don't float to the top, after 4 minutes they're done).
Remove the from the pan with a slotted spoon, set aside on a plate and repeat with the rest.
The sauce
Option1: If using a gas stove lay the peppers directly on the flame and char on all sides, rotating them with a pair of tongs. This will take about 10 minutes.
Option2: If using an oven, slice the peppers in half lengthwise, remove the seeds and lay them cut side down on a lined baking tray. Roast for 40 minutes at 240°C until charred.
Place it in a sealable container, close and let steam for 10 minutes after which the blackened skin can be peeled off easily. No worries if a few charred bits stay behind, this is extra flavour!
Slice the peppers into strips and set half of them aside for later. Add the other half into a blender together with the tomatoes, 2 tbsp olive oil, 1 tsp red wine vinegar, pepper, salt and the fresh herbs. Blend until smooth, taste and adjust the seasoning to your liking.
To serve
When ready to serve, boil the gnudi as mentioned above. Pour the water out of the pan and add the gnudi back in. Pour in the sauce, shake the pan to coat all the gnudi and let it all reheat on low heat for 2-3 minutes. It doesn't have to be piping hot.
Serve with some extra fresh herbs sprinkled over the top and for even extra flavour with a drizzle of this amazing confit garlic & oil. Enjoy!
