Ricotta Gnundi with Pomodoro Sauce

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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.

Ingredients:
1 28 oz can tomatoes, puréed
2 TBSP olive oil
4 cloves garlic, minced
Salt
Gnundi:
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

Garnish:
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

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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.

Ingredients:
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.