Ricotta and spinach gnudi with tomato sauce

Ingredients

For 1 serving

• Part-skim ricotta120 g
• Spinach150 g
• All-purpose flour20 g
• Parmigiano Reggiano15 g
• Egg whites1
• Tomato passata120 g
• Extra virgin olive oil1 teaspoon
• Nutmegto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: March – May, October – November

Method

1. Wash the spinach and put it still damp in a covered frying pan over medium heat for 3–4 minutes, until wilted; drain, let it cool slightly, squeeze it very well with your hands and chop finely: the drier it is, the less the gnudi fall apart.
2. In a bowl mix the light ricotta, spinach, egg white, half the grated Parmigiano, a grating of nutmeg and a pinch of salt until evenly combined.
3. With lightly floured hands shape walnut-sized balls and roll them in the plain flour spread on a plate, shaking off the excess.
4. Meanwhile in a small saucepan cook the passata with the olive oil and a pinch of salt over low heat for 10 minutes, until slightly thickened.
5. Bring a pan of water to the boil, salt it and lower the heat until it barely simmers; add the gnudi a few at a time and cook for 3 minutes, until they float. A hard boil would break them.
6. Lift them out with a slotted spoon straight into the sauce, turn them gently and finish with the remaining Parmigiano.