Also known as naked ravioli, try this mouth-watering gnudi recipe for a scrumptious dinner.
- 1 tbsp of nutmeg
- 2 bunches silver beet, finely chopped (stems removed)
- 150g Community Co spinach leaves*
- 500g whole milk ricotta cheese, drained
- ⅔ cup grated Parmigiano-Reggiano cheese, plus more for serving
- 3 large Community Co free range egg yolks*, lightly beaten
- ⅓ cup Community Co Semolina, plus more for coating the gnudi
- ½ teaspoon Community Co Sea Salt*
- ¼ teaspoon Community Co Black Peppercorns*
- Large handful fresh basil leaves torn into small pieces for garnish
- Garlic Tomato Sauce:
- 1 clove garlic peeled and smashed
- 800g jar of tomato passata sauce
- 2 tbsp extra-virgin olive oil
- Community Co Sea Salt*
- Community Co Black Peppercorns*
How to make:
- To make the Garlic Tomato Sauce, add garlic and tomatoes (with juice) to a blender; blend until smooth. Add olive oil and blend again. Season to taste with salt and black pepper. Pour into a saucepan and heat to simmer once you put your first batch of gnudi into the boiling water.
- To make the gnudi, heat olive oil in a large pot over medium heat. Add silver beet; cook and stir until soft and wilted, 5 to 8 minutes. Add spinach; cook and stir 3 to 5 minutes or until all greens wilted and tender. Transfer to colander. When cool enough to touch, squeeze handfuls of the cooked greens to extract as much liquid as possible and transfer to cutting board; finely chop.
- In a large bowl, combine greens, ricotta, salt, pepper, cheese, nutmeg and egg yolks; stir together gently but thoroughly. Sprinkle Semolina over mixture and gently fold it into mixture.
- Line a baking sheet with parchment paper and dust with Semolina.
- Pour some flour for coating the gnudi into a small shallow bowl. With a teaspoon, scoop a walnut-sized amount of the gnudi mixture. Then, with your hands, gently roll it into a ball, then roll it in the flour and place on prepared baking sheet. Repeat with remaining mixture.
- Bring a large pot of salted water to a boil over high heat. Reduce heat so that the water is at a low boil and carefully add 10 to 12 gnudi. In a couple of minutes, they will begin to float to the surface. Continue to cook for another 5 to 6 minutes, until they have floated to the surface and have puffed up.
- Remove gnudi with a large skimmer and transfer them to a warmed serving bowl. Spoon about ½ cup of the simmering tomato sauce over the gnudi and gently stir. Repeat process with remaining gnudi.
- When the cooked gnudi are all in the serving bowl, spoon additional sauce over and sprinkle with fresh basil and more cheese. Serve immediately.