Spinach and Ricotta Gnudi with Tomato-Butter Sauce

americastestkitchen.com

Tom W.

subheading: Gather Your Ingredients:

Gnudi

12 ounces (1½ cups) whole-milk ricotta cheese

½ cup all-purpose flour

1 ounce Parmesan cheese, grated (1⁄2 cup), plus extra for garnishing

1 tablespoon panko bread crumbs

¾ teaspoon table salt, plus salt for cooking gnudi

½ teaspoon pepper

¼ teaspoon grated lemon zest

10 ounces frozen whole-leaf spinach, thawed and squeezed dry

2 large egg whites, lightly beaten

Sauce

4 tablespoons unsalted butter

3 garlic cloves, sliced thin

12 ounces cherry or grape tomatoes, halved

2 teaspoons cider vinegar

¼ teaspoon table salt

¼ teaspoon pepper

2 tablespoons shredded fresh basil

subheading: Key Equipment:

Small Saucepans

The Best Dutch Ovens

The Best Rimmed Baking Sheets

subheading: Before You Begin:

Ricotta without stabilizers such as locust bean, guar, and xanthan gums drains more readily. You can substitute part-skim ricotta for the whole-milk ricotta. Frozen whole-leaf spinach is easiest to squeeze dry, but frozen chopped spinach will work. Squeezing the spinach should remove ½ to ⅔ cup of liquid; you should have ⅔ cup of finely chopped spinach. Our tomato-butter sauce isn't strictly canonical; if you'd prefer a more traditional accompaniment, substitute our Simple Tomato Sauce or browned butter and fresh sage. Serve with a simple salad. Ricotta without stabilizers such as locust bean, guar, and xanthan gums drains more readily. You can substitute part-skim ricotta for the whole-milk ricotta. Frozen whole-leaf spinach is easiest to squeeze dry, but frozen chopped spinach will work. Squeezing the spinach should remove ½ to ⅔ cup of liquid; you should have ⅔ cup of finely chopped spinach. Our tomato-butter sauce isn't strictly canonical; if you'd prefer a more traditional accompaniment, substitute our Simple Tomato Sauce or browned butter and fresh sage. Serve with a simple salad.

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