Gnudi di peperoncini e spinaci
Serves 2 – Preparation 30 minutes – Cooking 30 minutes – Resting 30 minutes
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
Method
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.