This gnudi is delicious and light while packing a cheesy punch. If you’re not a cheese lover then
whats wrong with you it’s probably not for you. It takes fairly minimal preparation and it can be done in advance and kept in the fridge until you’re ready to cook it. It’s lighter than gnocchi and is a great way to mix up weekly meals and do something a bit different. This recipe makes enough for 2 hungry adults and a toddler.
60g baby spinach
250g ricotta cheese
¼ cup grated parmesan cheese
50g goats cheese
1 egg, lightly beaten
¾ cup plain spelt flour (or regular plain flour)
Heat some olive oil in a pan, then sauté the spinach until wilted. Remove from heat and cool slightly. When cool, use paper towel to squeeze out excess moisture from the spinach, then roughly chop.
Add in a big bowel combine, cooked spinach, ricotta, parmesan, goats cheese and egg and mix well. Then add the flour and mix gently until it all comes together in a soft dough. (Adjust the flour as necessary, you may need slightly more or less. You want it to come together similar to a scone dough).
Dust a surface with flour to avoid sticking and roll dough out into a thin sausage shape and cut bite size pieces. (If you choose to store it in the fridge to cook later, place gnudi on a flat, floured tray to avoid the pieces sticking together.)
Bring a big pot of water to the boil and add a decent pinch of sea salt.
Add gnudi to boiling water and cook for a few minutes until it floats to the surface (the same way you cook gnocchi) and scoop it out with a slotted spoon.
Serve with a simple tomato sauce, see note below.
(Sprinkle with extra parmesan to serve, because let’s face it, you can never have too much cheese!)
Note on Sauce
I keep the sauce very simple for this. Put some vine ripened tomatoes in a roasting pan, drizzle with olive oil and sprinkle with chilli and cracked pepper, then roast at 170 C for 1.5-2 hours until soft. Then Blitz in food processor and pour over the top of the cooked gnudi. Freeze any leftover sauce for later.