Gnudi ricotta and spinach

Titti
Sep 28, 2021
2 min read

I love gnudi (ricotta gnocchi), a typical rich plate from Tuscany. Gnudi are usually made with only spinach in tomato sauce. I made a big portion (Sunday is good for #mealprep 😉).

I made two 1-person meal (for freezing) and 2 portions (one I’ve put in the freezer) for 3 people meals.

Ingredients: 750 gr ricotta (sifted) 120 gr Parmesan 50 gr pecorino 680 gr fresh spinach (steamed weight) 50 gr oat flour 1 tsp black pepper 1 tsp turmeric

1 tsp spirulina powder

1 tsp Maca root powder

600 gr tomato salsa (just tomatoes) Rosemary

1. Steamed the spinach in salty water for 5 minutes.

2. Put the spinach and the ricotta in a sieve for about 30 min, this step will remove the excess of liquid. In the meantime, grate the cheese: mix them in a bowl and put about 50 gr aside: this will be used to garnish the gnocchi before the oven.

3. Sift the ricotta, chop the spinach, and put in a big bowl. Add the cheese and spices. Add the oat flour.

4. In a pot add the tomato sauce with rosemary and heat for 5 minutes (enough to infuse the tomato sauce with rosemary’s flavours). Add a thin layer of sauce at the bottom of an oven pan.

5. Bring to boil some water with salt. With the help of two tablespoon shape the mix in quenelle or try a round shape (gnocchi). Gently, put the quenelle in the water (do not overcrowd it).

6. Once they come to the surface, gently with a spatula put your gnocchi in the oven pan.

7. Cover the gnocchi with the tomato sauce and cheese.