Ricotta and Spinach Gnudi with Grilled Polenta
Ingredients
Tomato sugo
2 tablespoons olive oil
3 garlic clove, bashed
1 can chopped tomato
2 tbs olive oil
For the dumplings
● 450 g (2 1/2 cups) full-cream ricotta
● 2 cup cooked spinach, chopped and drained
● 1/2 teaspoon of freshly grated nutmeg
● Zest of 1 lemon
● 2/3 cup (50 g) freshly grated pecorino
● 1 egg
● 2 tablespoons of chopped parsley
● 1/2 teaspoon salt flakes
● 1 pinch freshly ground white pepper
● 100–120gr (2/3 cups) of fresh breadcrumbs (simply place stale bread in a food processor and blitz until you have coarse breadcrumbs
● semolina flour for dusting
For the grilled polenta
● 3 litres water
● salt flakes
● 500 g instant polenta
● 20 gr of freshly grated parmigiano
Watch the full recipe below
Method
To make the polenta bring a large saucepan of salted water to a simmer. Slowly rain in the polenta, whisking constantly to prevent any lumps forming. Reduce the heat to low and cook for 3-5 minutes, stirring frequently. You know it’s cooked when it feels luscious and silky and not grainy. Season to taste with salt and parmigiano and stir to combine.
Pour the polenta into a lined greased round 30cm baking dish. Place in the fridge to firm up.
Meanwhile to make the sauce. Wash the tomatoes, score the top gently with a knife and blanch them in boiling water for 1 minutes. Plunge them into cold water to allow the skin to come off easily. Peel the tomatoes, chop them roughly and set aside.
Heat up 1 tablespoon oil in a large, heavy-based frying pan. Stir fry the shallots, celery and the garlic on medium heat for 1-2 minutes or until the shallots turn translucent and slightly golden and the garlic smells fragrant. Drop in the chopped tomatoes with half a cup of water, season with salt and cook on medium-low heat for 15-20 minutes. Turn off the heat, cover with a lid and set aside. For a smoother sauce, blitz in a food processor for 4-5 seconds. Scatter some basil leaves on top and set aside.
Make the dumplings by mixing all the ingredients in a large bowl. The mixture needs to feel sticky, but workable. If too dry add a few tablespoons of milk. If too wet, add a little extra cheese or breadcrumbs.
Let the mixture sit in the fridge, covered with plastic film, to firm up for 30 minutes or overnight.
Shape the dumplings with wet hands, the size of a golf ball. Place them on an oven tray lined with baking paper and dusted with semolina flour until ready to cook.
Heat up the tomato sauce in a large pot of frying pan. Add a little water if it looks dry. When the sauce comes to a simmer, gently drop in the dumplings. Cover with a lid and let the steam cook them through, for about 5-6 minutes. Take the lid off and gently, using a wooden spoon, turn them over. They are extremely delicate, so be mindful! Cook for a further minute, uncovered then turn the heat off.
Remove polenta from the fridge and gently cut into pizza wedges. Heat remaining oil in a large non-stick frypan over medium heat and cook polenta slices for 2-3 minutes on each side until golden brown and crispy.
Serve the gnudi with the sauce and crispy polenta.
