Gnudi with tomato sauce

James Bedford

James Bedford

Ingredients for the Gnudi

Serves 2

1 tbsp olive oil

350g spinach

1 egg, beaten

350g ricotta

35g grated Parmesan

100g plain or 00 flour

1 tbsp butter

a pinch of fresh thyme


1.Heat a little olive oil in a frying-pan and add the spinach.

2.Allow the spinach to cook for one minute, turning frequently.

3.Mix the egg, spinach, ricotta, parmesan and flour in a bowl.

4.Make small balls the size of a table tennis ball from the mixture. Boil a saucepan of water with a teaspoon of salt, the butter and the thyme. Add the balls to the water and cook for five minutes.

5.Serve with the tomato sauce below, and garnish with a sprig or two of thyme.

Ingredients for the tomato sauce

1 onion, chopped

4 cloves of garlic, chopped

2 tbsp olive oil

400g plum tomatoes, halved

100g cherry tomatoes, halved

30g basil


1.In a large pan, sauté the onion and garlic in olive oil until they begin to colour.

2.Empty the plum and cherry tomatoes into a large bowl and mash together. Season.

3.Add the tomatoes and basil to the onion and garlic and simmer for 15 minutes.




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