Spinach & Ricotta Gnudi

Spinach _ Ricotta Gnudi recipe - The Cooks Pantry


Courtney Roulston


4 – 6 people


  • 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


  • 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


  • 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.

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