Chilli and spinach gnudi

Gnudi di peperoncini e spinaci

Serves 2 – Preparation 30 minutes – Cooking 30 minutes – Resting 30 minutes

Chilli and Spinach Gnudi

For the gnudi

300g raw young spinach

125g ricotta, preferably ricotta di bufala, drained

25g grated Parmesan

2 pinches dried chilli

1 egg yolk

grated, fresh nutmeg

2 tbsp plain flour, plus extra for the work surface

salt and pepper

For the Sauce

2 tbsp extra-virgin olive oil

60g unsalted butter

2 shallots, peeled and chopped

2 garlic cloves, finely chopped

16 cherry tomatoes, diced

freshly picked oregano leaves

150ml chicken/vegetable stock

salt and pepper

grated Parmesan, to garnish


Wilt the spinach in boiling, salted water, then drain thoroughly, squeezing out excess water with a wooden spoon. Set aside to cool, squeezing more water from it every now and then until dry. Chop roughly and put it in a bowl with the remaining gnudi ingredients. Mix, cover and put in the fridge for at least 30 minutes and up to 2 hours.

Flour a flat surface. Form the gnudi dough into 12 walnut-sized balls, then roll into elongated egg shapes. Don’t worry if the dough is sticky; keep the flour to a minimum to keep them light. Place on a non-stick tray and put in the fridge.

Make the sauce. Gently heat the oil and butter in a small, lidded pan, add the shallots, then the garlic, then the tomatoes, then the oregano. Add the stock, bring to the boil, then simmer and season. Turn off the heat, but put a lid on to keep it warm. Warm some serving bowls.

Cook the gnudi, three at a time, in salted water at a rolling boil. As soon as they start ‘riding’ the bubbles or rising to the surface (1-2 minutes), scoop them out with a slotted spoon and place in your warmed bowls. Spoon the sauce over the gnudi. Finish with plenty of freshly grated Parmesan, a good grinding of black pepper and a few oregano leaves.