Spinach & Ricotta Gnudi

Ingredients

• 3 cups (90 g) spinach
• 2/3 cup (145 g) ricotta
• 1 (50 g) large egg
• 1 2/3 tbsp (10 g) Parmesan, grated
• 1/3 cup (40 g) all-purpose flour
• a pinch of grated nutmeg
• 3/4 cup (130 g) cherry tomatoes
• 3/4 tsp (4 ml) extra-virgin olive oil
• 1 garlic clove
• 1 1/2 tbsp (6 g) basil, torn

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Method

1. Wilt the spinach, squeeze it bone dry and chop it fine. Mix with the ricotta, egg, half the Parmesan, the flour and nutmeg into a soft dough, and chill 10 minutes.
2. Roll walnut-sized balls with wet hands and drop them into barely simmering water. They are done about a minute after they rise — three to four minutes in all.
3. Meanwhile burst the tomatoes in the oil with the garlic. Lift the gnudi straight into the pan, add the basil and the rest of the Parmesan, taste and salt if needed, and serve at once.