Dinner/ Recipes/ Vegetarian

Ricotta and Spinach Gnudi Bake

Gnudi are like the inside of spinach and ricotta ravioli. They're quick, easy and healthy. This dish tastes amazing served with a simple garlic bread.

Gnudi are like the inside of spinach and ricotta ravioli. They’re quick, easy and healthy. This dish tastes amazing served with a simple garlic bread.

Gnudi are like the inside of spinach and ricotta ravioli. They're quick, easy and healthy. This dish tastes amazing served with a simple garlic bread.

Things that are baked. Things that have cheese. Things that make the house smell amazing. These are some of my favourite food related things and this gnudi has them all.

Gnudi are like the inside of spinach and ricotta ravioli. They're quick, easy and healthy. This dish tastes amazing served with a simple garlic bread.

Here’s a fun fact about me, up until last year I really, really didn’t like any kind of raw tomato. In fact, when I was a kid I was convinced they gave me headaches much to the amusement of my family. Now I’m not sure if I just happened to get a headache one time when I ate a tomato but I couldn’t bring myself to eat them for years.

Gnudi are like the inside of spinach and ricotta ravioli. They're quick, easy and healthy. This dish tastes amazing served with a simple garlic bread.

Then something magical happened. I went to Italy and remembered how good tomatoes can be. Like seriously, is there anything better than a summery Italian tomato? So now I’m back to boring old British winter tomatoes which don’t taste even a tenth as good but there’s enough of a memory there to make them worth eating. One of my favourite snacks is cream cheese, cherry tomatoes and black pepper on toast (especially since I don’t like avocado so I can’t partake in the worldwide avocado toast obsession!)

Gnudi are like the inside of spinach and ricotta ravioli. They're quick, easy and healthy. This dish tastes amazing served with a simple garlic bread.

Anyway, nowadays when I see a recipe involving cherry tomatoes I’m always pretty excited. This one was no disappointment. The tomatoes have time to cook a little in a frying pan with some butter, chilli flakes, oregano and garlic to make them all soft and juicy and then are baked to make them even more caramelised.

Gnudi are like the inside of spinach and ricotta ravioli. They're quick, easy and healthy. This dish tastes amazing served with a simple garlic bread.

Then there’s the gnudi. So gnudi is like gnocchi but made out of ricotta instead of potato. When I originally saw a recipe for gnudi I assumed that it was actually just like the inside of filled pasta and the reason it was called gnudi (which is pronounced nude-y) is because it’s like ‘nude pasta filling’ which now I think about it is a pretty stupid thing to think. It is true what they say about assuming I guess…

Either way it’s gnocchi-like ricotta dumplings baked with tomato sauce  and parmesan. YUM.

Enjoy x

 

Gnudi are like the inside of spinach and ricotta ravioli. They're quick, easy and healthy. This dish tastes amazing served with a simple garlic bread.
5 from 3 votes
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Ricotta and Spinach Gnudi Bake

Gnudi are like the inside of spinach and ricotta ravioli. They're quick, easy and healthy. This dish tastes amazing served with a simple garlic bread.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 374 kcal
Author Amy

Ingredients

  • 500 g Baby Leaf Spinach
  • 2 Tbsp Olive Oil
  • 4 cloves Garlic chopped
  • 500 g Ricotta Cheese
  • 75 g Parmesan Cheese grated
  • 1 tbsp Plain Flour (you may need a little more)
  • Salt and Pepper
  • 280 g Cherry Tomatoes
  • 1 tbsp Butter
  • 1 tsp Dried Oregano
  • Large pinch Chilli Flakes

Instructions

  1. Preheat the oven to 180°C. Heat a tablespoon of the olive oil in a frying pan over a medium heat. Add the spinach and half the garlic and saute with some salt and pepper until the spinach is wilted.
  2. Remove the spinach and allow to cool on a chopping board. Heat the rest of the olive oil in the same pan. Add the garlic and fry for a minute or two then add the tomatoes, butter, oregano and chilli flakes with some more salt and pepper. Cook for about 10 minutes to allow the tomatoes to soften.
  3. While the tomatoes are cooking chop the spinach then add it to a large bowl along with the ricotta, parmesan, flour and salt and pepper. One you've mixed everything together you should be able to make rugby-ball-shaped dumplings out of the mixture, I got 12 altogether. If the mixture is too wet just add a little more flour until it's easier to work with. Carefully place each gnudi into a large baking dish.
  4. Pour the tomato sauce over the gnudi and then top everything with another grating of parmesan cheese. Bake for about 25 minutes.

 

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS RICOTTA AND SPINACH GNUDI BAKE?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

Grilled Halloumi Salad with Herby Tomato Salsa

This grilled halloumi salad is topped with a beautiful herby tomato salsa. It's so easy to make and is the ultimate summer meal!

Healthy Red Lentil Dal with Spinach

This red lentil dal is perfect when you're craving that curry flavour but you want something quick and healthy. Serve with yoghurt and mango chutney.

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7 Comments

  • Reply
    Ricotta and Spinach Gnudi Bake - Yum Goggle
    19/06/2017 at 12:33 AM

    […] GET THE RECIPE […]

  • Reply
    Deanna
    13/08/2017 at 10:59 AM

    THis looks incredible! YUM!!!!!

  • Reply
    Linda
    13/08/2017 at 11:26 AM

    I love your pictures and gnudi are absolutely among my favorite recipes… Now you made me very hungry! 🙂

  • Reply
    Nayna Kanabar
    13/08/2017 at 11:51 AM

    This looks like a lovely hearty and delicious dish that would be perfect served with a salad.

  • Reply
    Jagruti
    13/08/2017 at 12:01 PM

    First time to encounter this dish, I must say it’s really interesting looking dish.

  • Reply
    Tina Lindquist
    13/08/2017 at 2:13 PM

    I love tomatoes too! If I can’t get a good fresh tomato, I use canned tomatoes. They are better tomatoes, picked ripe and canned immediately. ‘Fresh’ tomatoes here in the states are bred for shipping without bruising and not for taste. My favorite canned tomato is Cento:) Thanks for sharing this recipe, it looks AMAZING!

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