I'm not sure how I stumbled on this spinach and ricotta gnudi recipe – the internet, TV, or perhaps a newsletter? I certainly wasn't looking for a gnudi recipe, or anything in its general food family. But once I saw a picture of the finished meal, I was captivated with making it.
It took a few months for me to finally make the recipe, but thankfully it was pretty easy to follow and resulted in a tasty gnudi. Creamy from the ricotta, slightly bitter from the spinach, and tart from the tomato / vinegar sauce.
I think this could be a pretty impressive smaller main course for a dinner party. I would serve with multiple other courses or accompaniments though because after several bites, the gnudi flavors do feel a bit one note and the boiled ball consistency gets a bit old (we ate the leftovers over a few meals).
An alternative approach I may try is to roll the balls in panko and quickly pan fry them to give a bit more texture to the dish? Also, making the balls smaller than one inch may help, and allow the chunky fresh tomato sauce to better coat them. I think adding another herb besides basil to the final dish might also help make this more of an interesting main course.
So a very good, but not outstanding new recipe attempt!
Leave a Reply