Gnudi are a type of gnocchi however they are made mainly with ricotta cheese and spinach.
They are SO different to bought ones, and melt in your mouth.
This is quite a time consuming recipe, so have your ingredients ready, as you need to multi task in order to have all three things ready to serve together.
Well worth the effort though, as the finished meal is delightful and lasts for at least 5 days.
Preparation Time: 35 minutes plus draining time
Cooking Time: 30 minutes
Makes: 4 servings
Ingredients For the gnudi 350 g ricotta cheese
250 g baby spinach
50 g parmesan
Pinch of nutmeg
1 egg, lightly beaten
100 g plain flour
For the gnudi sauce 425 g tin chopped tomatoes
1 small onion, chopped
1 stick celery, sliced finely
1 small carrot, chopped
½ - 1 tsp dried basil
½ tsp thyme
1 clove garlic, crushed
1 tsp coconut sugar
½ cup of cream (or milk)
For the mushroom curry Bit of oil
200 g button mushrooms
1 large onion, chopped
1 cup cabbage, finely chopped
3 spring onions, sliced
¼ tsp turmeric
1 tsp chili powder
½ tsp cumin seeds
Method For the gnudi
Put the ricotta over a sieve and then over a bowl and allow to drain, covered, for as long as possible, and overnight if you have time - this releases the liquid.
Bring a bit of water to the boil in a large saucepan, and add the spinach. Cook for about a minute or two till it starts to wilt. Drain.
When it has cooled enough, squeeze as much juice out as you can - this takes several minutes as it is mostly liquid and you are left with what looks like a very small ball of spinach.
Spinach has shrunk dramatically
Chop this up finely and put in a large bowl. Add the ricotta, parmesan and egg. Gently stir in the nutmeg and the flour until a soft dough forms - best to do this with your hands. Add salt and pepper.
Put a piece of baking paper on the bench and lightly flour with some of the extra flour. Cut the dough in half and make a 40 cm long log. Repeat with the other piece of dough.
Chop each log into about 12 pieces (about 2 cm thick).
If you like you can then flour your hands and roll them into oblong shapes, however I left them as they were and they were quite uneven.
Get a large ovenproof dish and put baking paper into it - this will hold the cooked gnudi and can be put in a warm oven to keep them hot.
Bring a large pan of salted water to the boil . Carefully drop half of the gnudi in, one at a time.
Cook till they rise to the surface, and then cook for about one more minute.
With a slotted spoon, carefully lift them out, drain over the pan, and put them in the ovenproof dish while you cook the rest of the gnudi.
You could make these earlier and put them in a single layer in the fridge, and when almost ready to serve, add some butter and bake for about 10 minutes in a preheated oven.
When the other part of this meal is almost done, put the gnudi on serving plates, ready for the sauce.
For the gnudi sauce
I was originally going to make a vegetable/tomato sauce but then decided to add cream to it so it does not have that acidy taste. You could cook the tomatoes from scratch however I prefer to buy skinned tomatoes for this sauce.
In a saucepan, heat the oil and add the onions and cook for a minute. Then add the tomatoes, celery, carrot, basil, thyme, garlic, salt and sugar.
Bring to the boil, turn down the heat and simmer for about 30 minutes, stirring occasionally.
Allow to cool slightly, then put in a blender or food processor and make as smooth as you wish. I did not want it smooth as I like the taste of the vegetables so blended it only slightly.
Add the cream if using, and cook till it is just heated through.
Serve over the gnudi.
For the curried mushrooms
Put a bit of oil in a pan or wok, and add the cumin seeds. When they start to sizzle, add the onions and cook until they turn transparent.
Add the cabbage, cover and cook on a low heat for a few minutes.
When the cabbage is half cooked, add the chili, turmeric powder, mushrooms and salt if required.
Cook covered but do not add water as the mushrooms will give off water. Cook till the mushrooms are soft -about 10 minutes.
Add the spring onions and cook for another minute.