Spinach and Ricotta Gnudi with Cherry Tomato Sauce, Toasted Pine Nuts & Basil
These spinach and ricotta gnudi or Malfatti are pillowy and light, and this dish really celebrates the best of Mediterranean flavour and ingredients. Tomatoes are one of the Med’s main summer crop and this is a delightful way to show off their sweet freshness – cooked simply in extra-virgin olive oil and garlic for a quick sauce. A little peppery basil enhances the tomato and the dish is topped with toasted pine nuts for texture and a buttery, nutty bite. You can cook the gnudi after an hour’s chilling, but the texture is better if left overnight.
Method
Put the washed spinach leaves in a large saucepan over a medium heat with a couple of tablespoons of water. Steam until just wilted, tossing with tongs every so often. Drain in a colander, leave to cool then use a sharp knife to finely chop. Again, squeeze out any remaining moisture – you want it as dry as possible.
Place the drained ricotta, egg and flour in a bowl and beat together with a wooden spoon. Add the Parmesan, spinach, lemon zest and a good grating of nutmeg. Season generously with salt and freshly ground black pepper and mix until well combined. Add a little more flour if the mixture is too moist.
Place half the semolina into a large dish or tray. Take pinches of the mixture and gently roll into approx. 14-16 walnut size balls. Don’t worry if they’re not a perfect shape – Malfatti actually means poorly formed! Place into the semolina and coat. When all the balls are in the tray, pour over the remaining semolina to ensure the balls are covered. Cover and chill for an hour or overnight if you have the time.
When ready to cook the gnudi, make the sauce. Add the oil to a large frying pan over a low-medium heat and cook the garlic and chilli flakes for 30 seconds until fragrant. Stir in the tomatoes and a pinch of salt and sugar. Cover and simmer gently over a low heat for 10 minutes. Lightly crush half of the tomatoes with the back of a wooden spoon. Remove from the heat, stir in the basil and check for seasoning. Keep warm.
Remove the gnudi from the fridge, gently shaking off any excess semolina. Bring a large saucepan of salted water to a boil. Lower the heat to a gentle boil and carefully add your gnudi to the pan. Cook in batches so as not to overcrowd. Cook for approximately 3-4 minutes, without disturbing, or until they float to the surface. Gently lift out with a slotted spoon onto a plate.
To serve, spoon some tomato sauce into warmed bowls, gently top with 3-4 gnudi and drizzle over a little extra-virgin olive oil. Scatter with toasted pine nuts, extra Parmesan cheese and basil leaves.
Ingredients
- 350g fresh baby spinach leaves, any large stems removed, washed
- 250g good quality ricotta, drained of any excess liquid through a lined colander or sieve
- 1 egg, beaten
- 35g of 00 plain flour, a little more if needed
- 100g Parmesan, freshly and finely grated, plus extra to serve
- zest of ½ lemon
- fresh nutmeg, for grating
- 150-175g fine semolina/semolina flour
- salt and freshly ground black pepper
- 4 tbsp extra-virgin olive oil, plus extra to serve
- 3 cloves garlic, finely sliced
- pinch of chilli flakes
- 600g ripe baby plum tomatoes or mixed cherry tomatoes, halved
- flaky sea salt and a pinch of sugar
- 8 fresh basil leaves, shredded, plus extra to serve
- 2 tbsp pine nuts, toasted