Gnudi (Spinach and Ricotta Gnocchi)

For the gnudi:

  • 1 pound ricotta
  • 3/4 cup flour, or more if needed
  • 1/4 cup grated parmesan cheese
  • 1 large egg
  • 1 pound spinach leaves
  • 1/4 teaspoon salt
  • pepper to taste
  • a pinch fresh nutmeg

For the tomato sauce:

  • 1 can tomatoes San Marzano (28 oz)
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • Pinch of crushed hot red pepper
  • Salt and freshly ground black pepper, to taste
  • 6 to 8 fresh basil leaves, cut in a ribbon-like pieces

To make the sauce, in a large saucepan, add the oil and sliced garlic. Let the garlic begin to brown slightly, but be careful not to let it burn. Add the tomatoes, the crushed hot red pepper, salt and ribbons of basil. Stir all together to combine. Cook, uncovered, over medium heat for 15-20 minutes.

To make the gnudi, drain the ricotta overnight to get rid of excess water. Cook the spinach leaves in boiling water, drain and let cool. Squeeze out excess water and chop finely. Mix the ricotta, spinach and remaining ingredients in a bowl. Add more flour if necessary, but the least amount of flour you add, the lighter the gnocchi will be. Dust your hands with flour and roll into oblong shapes. Cook in a pot with ample water, salted until the gnocchi rise to the surface. Drain. Serve with tomato sauce.

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