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.
Servings 4 servings
- 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
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.
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.
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.
Pour the tomato sauce over the gnudi and then top everything with another grating of parmesan cheese. Bake for about 25 minutes.
Calories: 438kcal | Carbohydrates: 14g | Protein: 25g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 87mg | Sodium: 524mg | Potassium: 1016mg | Fiber: 3g | Sugar: 2g | Vitamin A: 12870IU | Vitamin C: 52.1mg | Calcium: 608mg | Iron: 4.7mg