Isn’t this just exciting. A blog that combines healthy, wholesome, nourishing and delicious food with exquisite photography. My name is Hannah and I’m a dietitian working in nutrition communications from down under (Australia). I grew up on the land in a small wine region, so the preparation and enjoyment of food has always been an integral part of life. I adore nothing more than spending hours in my little kitchen on weekends and serving up delicious feasts to my nearest and dearest at long, lazy brunches and dinner parties. Good food should always be fresh, plentiful and eaten in the company of those we love.
I’ll be blogging for the Healthy Aperture Global Garden and hope to inspire you with some delicious eats from around the world for your very own feasts. First up – lets talk Italy. Mozzarella, parmigiano, prosciutto, tomato, basil, lashings of olive oil and pizza, polenta and pasta galore. Simple ingredients combined with exquisite flavours.
Today, we’ll be talking gnudi, which are ‘nude’ gnocchi or ravioli without their potato or pasta casings. Just delectable balls of spinach and ricotta goodness served with caramelized cherry tomatoes, tart lemon and fresh basil. Pure heaven and the perfect light meal as the temperature heats up for the northern hemisphere summer. Enjoy!
Serve this next Spinach and Ricotta Gnudi at your next Italian dinner. Tweet this
Spinach and Ricotta Gnudi with Tomato, Lemon and Basil
serves 2 to 4
- 400 g spinach, finely chopped
- 300 g reduced-fat ricotta
- 3 eggs, whisked
- 3 tbsp parmesan cheese, finely grated
- 1/3 cup plain flour, plus extra
- 2 tbsp olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, roughly chopped
- 600 g cherry tomatoes, halved
- 1 cup basil leaves
- Rind of 1 lemon
- Juice of 1 lemon
Blanch spinach, refresh and drain, squeezing out all excess moisture.
Combine spinach, ricotta, eggs, parmesan cheese and flour in a bowl and season to taste. Cover and refrigerate for a few hours.
Roll mixture into small walnut-sized balls and place on tray. Dust balls in flour.
Heat olive oil in a medium fry pan over medium heat. Add onion and garlic and cook until softened. Add the tomatoes and cook until softened. Add the basil leaves, lemon rind and lemon juice. Set aside.
Bring a large saucepan of water to a simmer. Cook the gnudi in 3-4 batches until they float to the surface (2-3 minutes). Remove gnudi with a perforated spoon and set aside. Keep warm.
Combine gnudi with the tomato, lemon and basil mixture in a large dish and top with parmesan, basil leaves and crusty bread.