Next up on Bites Without Flights: Italy. Cooking authentic Italian food is a little intimidating, especially considering this is my first time making fresh pasta – I set the bar very high bar for myself. The dish is Spinach, Goat Cheese, & Ricotta Gnudi with Tomato Butter Sauce. Thanks to Food & Wine for the inspiration!
Printer-friendly list of ingredients and instructions can be found at the bottom of the page.
Ingredients for Spinach, Goat Cheese, & Ricotta Gnudi with Tomato Butter Sauce
- 4 ounces unsalted butter
- 2 cloves garlic (1 clove smashed, 1 clove diced)
- 1 small onion (halved; 1 half whole, 1 half sliced)
- 2 bay leaves
- 1 pinch crushed red pepper
- 1 – 28 oz can diced Italian plum tomatoes (with juices)
- 2 cups spinach (remove stems)
- 2 pounds fresh ricotta
- 2 ounces goat cheese
- 4 eggs (beat lightly)
- 1 pinch grated nutmeg (fresh)
- 1/4 cup Parmesan cheese (plus extra for serving)
- 2 cups flour
- Melt butter in a large skillet, then add the garlic, onion, bay leaf and red pepper and cook over medium heat until the garlic is fragrant.
- Next, add the tomatoes and their juices and bring to a boil. Let the sauce simmer over low heat and stir occasionally until thickened and reduced to 2 1/2 cups (about 1 1/2 hours). Discard the whole garlic clove, the half onion, and bay leaves. Season sauce with salt and keep warm.
- Heat a medium skillet and add the spinach one handful at a time and stir over medium-high heat until wilted. Transfer to a colander; let cool slightly. Squeeze the spinach dry and finely chop it.
- Bring a large pot of salted water to a boil.
- Combine the spinach with the goat cheese, ricotta, eggs, nutmeg, and the 1/4 cup of Parmesan in a food processor and blend together. Add the flour in four batches and pulse between each addition until almost fully mixed in.
- Scrape the gnudi dough onto a work surface that is lightly floured and knead 5 to 10 times until smooth.
- Add the gnudi dough to a resealable gallon-sized plastic bag. Using scissors, cut the corner of the bag about 1/2-inch.
- Over the boiling water, squeeze the dough through the corner of the bag and use a knife to cut it into one inch pieces. Cook the gnudi over medium-high heat until firm (~3 minutes). With a slotted spoon, transfer the gnudi to a baking sheet.
- Carefully transfer the gnudi to the tomato sauce and stir lightly to heat through. Spoon into shallow bowls to serve.
Enjoy this recipe for Spinach, Goat Cheese, & Ricotta Gnudi with Tomato Butter Sauce from Italy and stay tuned for more great recipes from around the world on the Bites Without Flights page!