RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 – 6 people

INGREDIENTS :

• 2 cups Coles Ricotta cheese (fresh-from the deli)
• 2 cups baby spinach, wilted in pan, excess liquid removed
• 1 egg, plus 1 egg yolk, beaten
• ½ teaspoon cracked black pepper
• ½ cup finely grated Parmesan, from a block, plus extra for serving
• ½ teaspoon sea salt
• ½ cup plain flour, plus extra for dusting

TOMATO SAUCE:

• 2 cans Ardmona crushed tinned tomatoes
• 2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil
• 1 onion, diced
• 3 cloves garlic, crushed and diced
• 1 tablespoon thyme, picked
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• parmesan cheese to serve

METHOD:

• Chop the spinach and mix together with the ricotta, egg, pepper, Parmesan and salt in a bowl until well combined. Add flour and stir until just combined and forms a soft ball. (the mixture will be soft with some lumps of ricotta remaining) Add more flour by the tablespoon until it doesn’t feel wet.)
• Dust a rimmed baking tray with flour. Gently using two dessert spoons, roll football shaped balls of mixture and place them onto the flour lined tray.
• For the tomato sauce, heat the oil in a frying pan over a medium heat. Cook the onion and garlic for 2-3 minutes, or until soft. Add in the thyme and tomato paste and cook for a further 2 minutes. Pour in the tinned tomatoes, sugar and a pinch of salt and simmer for 8 minutes to slightly thicken.
• Meanwhile cook the gnudi in salted boiling water for 4-5 minutes (they will float once cooked).
• Place the sauce into serving bowls and top with the gnudi. Sprinkle with extra Parmesan cheese.