Spinach and ricotta gnudi with tomato and olive sauce

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

We love the tomato and olive sauce with this gnudi recipe. It's vegetarian and freezes well too.

Serves: 2

Time to make: 30 mins

Ingredients

More weights & measures

spray oil
3 cups (120g) baby spinach
2 eggs
1 cup flour, plus extra for rolling
120g ricotta
1 tablespoon chopped fresh garlic chives
1 teaspoon lemon-infused or plain olive oil
2 teaspoons grated zest of lemon
pinch of salt
grind of black pepper
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Sauce
2 large tomatoes, chopped
6 pitted kalamata olives, roughly chopped
1 clove garlic, chopped
1 tablespoon red wine
½ cup water
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Garnish
2 teaspoons finely grated parmesan
black pepper

Instructions

Stay Awake

Heat a large pot over a medium heat and spray with oil. Add spinach and cook for 2 minutes, or until wilted. Remove from pot and, when cool enough to handle, chop roughly. In a large bowl, place spinach.
Add eggs, flour, ricotta, chives, oil, lemon zest, salt and pepper. Mix well to make a sticky dough.
Fill the pot used to cook spinach with water and bring to the boil.
Meanwhile, in another pot combine all sauce ingredients. Place over a high heat and bring to a boil, then reduce heat to simmer. Cook until reduced slightly (about 10 minutes).
Sprinkle a board with flour and tip gnudi dough on to board. Divide dough in two and lightly shape each half into a long sausage. Sprinkle with more flour if needed. Cut each ‘sausage’ into 13 or 14 even-sized pieces.
Drop a third of the gnudi in the pot of boiling water and cook in 2-3 batches. When they float to the surface, remove from pot with slotted spoon. They should be springy to touch, not soggy.
Serve gnudi with sauce. Garnish with parmesan and black pepper.

Variations

Make it gluten free: Use gluten-free flour.

Make it low FODMAP: Use gluten-free flour and swap garlic for 1 tablespoon of garlic-infused oil. Check olive brine is garlic free.

HFG tip

Make a double batch and freeze gnudi. Cook from frozen.

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Nutrition Info (per serve)

Calories 534 cal

Kilojoules 2240 kJ

Protein 23 g

Total fat 22 g

Saturated fat 7 g

Carbohydrates 55 g

Sugar 6 g

Dietary fibre 6 g

Sodium 340 mg

Calcium 230 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Jul 2017

One comment on Spinach and ricotta gnudi with tomato and olive sauce

Ann Glamuzina December 21, 2021 at 1:29 pm #

Be careful not to add too much flour as that can make the gnudi heavy and doughy (I added too much by not measuring correctly). If you get it right though, these are really delicious.

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