Servings: 4 servings
Ingredients
- 1 kg fresh spinach
- 500 gr ricotta
- 80 gr parmigiano reggiano
- 2 whole large eggs
- 100 gr 00 flour
- 2 garlic cloves
- extra virgin olive oil
- grated nutmeg
- salt and black pepper
For the Sauce
- 1 medium-sized eggplant, peeled and cut into 1 cm diced
- 2 garlic cloves
- 1/2 red bell pepper, cut into 1 cm dice
- 10 gr golden raisin
- 50 ml sherry vinegar
- 5 gr honey
- 3 gr chili flakes
- 2 anchovies filets
- 5 leaves fresh basil
- 2 leaves fresh mint
- 150 gr black olives, pitted
- 800 gr Passata di Pomodoro
- 200 gr Pecorino Toscano D.O.P.
- extra virgin olive oil
- salt and pepper to taste
Instructions
- Wash the spinach and remove the stems.
- In a skillet, heat up some olive oil with one clove of garlic, smashed.
- When the garlic is lightly toasted, add the clean spinach and cook them gently for 10 minutes (until the leaves are tender), remove them and put them on a plate lined with a paper towel.
- In a large bowl add the spinach finely chopped, add the drained ricotta and mix properly. Add the egg, Parmigiano, flour, salt, pepper and nutmeg and mix well.
- Shape them into medium size balls and dust them gently into some flour.
- For the sauce: Put the diced eggplant in a colander, sprinkle some salt and let them drain with the weight of a plate on top for 30 minutes.
- In a medium-size sauté pan, add some oil and half a clove of garlic, as soon as heated up add the eggplant that has been drained and squeeze the excess liquid out. Sautee until lightly golden and set aside io a plate lined with a paper towel.
- In the same pan repeat the same thing with the bell peppers and the other half of clove of garlic, sauté them until lightly tender and set aside.
- In a medium-size skillet, melt the anchovies with the olive oil and the remaining garlic smashed. As soon as the anchovies have melted, add the cooked eggplant and red bell pepper, sprinkle the chili flakes and cook for 3 to 4 minutes.
- Deglaze with the Sherry vinegar, season with salt and pepper if needed.
- Add the passata di Pomodoro and let it cook for15 to 20 minutes at medium-low.
- Add the golden raisin and the pitted black olives and finish cooking for 5 more minutes. Set aside the sauce for the finishing plate.
- In a deep 5 litre pot, bring the water to a boil, as soon as it comes to a boil add salt and add the Gnudi balls.
- Allow the Gnudi to cook for 5 minutes until they will come to the surface.
- Add the cooked Gnudi to the eggplant sauce and let cook for 5 minutes on a light gentle heat. Add the fresh basil and mint tear with your hand and sprinkle with the DOP Pecorino Toscano.
- Drizzle the finishing plate with some high-quality olive oil.
Video
Notes
Chef Notes:
Gnudi is a very simple version of a large gnocchi round shape made with ricotta and spinach, a simple and classical pleasant dish. The traditional meaning of NUDI basically means naked, as normally this would have been a filling for a ravioli dish. In this case, they are called NUDI because they are not incasing with any pasta sheet. You can alternate this dish with a simple butter, sage and Parmigiano sauce. Wine Pairing: Pinot Gris Juice Pairing: Amore Your Tomato
Gnudi is a very simple version of a large gnocchi round shape made with ricotta and spinach, a simple and classical pleasant dish. The traditional meaning of NUDI basically means naked, as normally this would have been a filling for a ravioli dish. In this case, they are called NUDI because they are not incasing with any pasta sheet. You can alternate this dish with a simple butter, sage and Parmigiano sauce. Wine Pairing: Pinot Gris Juice Pairing: Amore Your Tomato
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