Ricotta Gnundi with Pomodoro Sauce


Meatless Monday this week involved a lovely light ricotta gnundi in a divine Pomodoro sauce. It comes together pretty quick, but you do need some time for freezing the gnundi for 30 minutes – 1 hour. I use a 1 inch cookie scoop to form the gnundi, you can also use two spoons.

1 28 oz can tomatoes, puréed
2 TBSP olive oil
4 cloves garlic, minced
16 oz ricotta
1 large egg and 1 egg yolk , lightly beaten
1/2 tsp pepper
1/2 c Parmesan, finely grated
1/2 tsp salt
1/2 c flour, plus more for dusting

Parmesan and toasted pine nuts

Heat oil over medium heat, add garlic and cook for 1 minute. Add tomatoes, olive oil, garlic and salt. Bring to boil then simmer for 15 minutes.

In a large bowl combine gnundi ingredients.

Place a piece of parchment on a large baking sheet, dust with flour.

Form gnundi into 1 inch balls with a cookie scoop or two spoons. Dust with flour and freeze for 30 minutes.

Bring a large pot of salted water to a boil, add gnundi and cook for 6 minutes.

Serve with sauce, Parmesan and pine nuts.

Serves 4.


Spinach and Ricotta Gnudi


This meatless Monday it’s gnundi time! I use a TBSP cookie scoop to form them, the roll them in flour. Make sure you squeeze out all the water out of the spinach or the dough will be too wet.

1 lb spinach
2 egg yolks, lightly beaten
3/4 c ricotta
3/4 c Parmesan, grated
1 c flour
1/2 tsp nutmeg
Salt and pepper
Semolina, for dusting
4 TBSP butter
2 TBSP sage leaves, coarsely chopped

Fit a large pot with a steamer insert. Add enough water to come about 3 inches below bottom of insert, and bring to a simmer. Add spinach, cover, and steam until bright green, 3 to 5 minutes. Drain, and let cool slightly. Press to remove liquid. Roll spinach in a clean kitchen towel or cheesecloth, and squeeze to remove any remaining liquid.

Transfer to a food processor, and puree until smooth. Stir together spinach puree, egg yolks, cheeses, 2 TBSP flour, nutmeg, 1 tsp salt, and pepper in a bowl.

Mound 1 cup flour on a cutting board. Using floured hands, gently shape 1 TBSP spinach mixture into a small log. Drop it into the flour, and quickly roll to coat lightly. Transfer to a baking sheet that’s lightly dusted with semolina. Repeat. Freeze, uncovered, until ready to cook (up to overnight).

Bring a large pot of salted water to a boil. Add half the gnudi, and stir gently to prevent them from sticking together. Cook until gnudi rise to, and remain on, surface, about 5 minutes. Repeat with remaining gnudi.

Meanwhile, warm 4 plates. Melt butter in a small skillet over medium-high heat. Stir in chopped sage and the sage leaves. Add 1 1/2 TBSP gnudi cooking water, reduce heat to low, and cook for 5 minutes. Season with salt and pepper.

Use a slotted spoon to remove gnudi from water shake off excess water, and transfer to plates. Drizzle with sage butter. Serve immediately.

Serves 4.