Spinach and Ricotta Gnudi with Tomato-Butter Sauce | America's Test Kitchen

Name: Spinach and Ricotta Gnudi with Tomato-Butter Sauce | America's Test Kitchen
Ingredients: 12 ounces (340 grams) (1½ cups) whole-milk ricotta cheese; 1/2 cup all-purpose flour; 1 ounce (28 grams) Parmesan cheese , grated (1⁄2 cup), plus extra for garnishing; 1 tablespoon panko bread crumbs; 3/4 teaspoon table salt , plus salt for cooking gnudi; 1/2 teaspoon pepper; 1/4 teaspoon grated lemon zest; 10 ounces (283 grams) frozen whole-leaf spinach , thawed and squeezed dry; 2 large egg whites , lightly beaten; 4 tablespoons unsalted butter; 3 garlic cloves , sliced thin; 12 ounces (340 grams) cherry or grape tomatoes , halved; 2 teaspoons cider vinegar; 1/4 teaspoon table salt; 1/4 teaspoon pepper; 2 tablespoons shredded fresh basil

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Cobbled together from ricotta and greens, these dumplings have long evoked rustic Italian cooking. Yet precision is required to get their pillowy texture just right.

Keywords

Italian
Cheese
Europe
Main Courses
Eggs & Dairy

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Ingredients

12 ounces (340 grams) (1½ cups) whole-milk ricotta cheese
1/2 cup all-purpose flour
1 ounce (28 grams) Parmesan cheese , grated (1⁄2 cup), plus extra for garnishing
1 tablespoon panko bread crumbs
3/4 teaspoon table salt , plus salt for cooking gnudi
1/2 teaspoon pepper
1/4 teaspoon grated lemon zest
10 ounces (283 grams) frozen whole-leaf spinach , thawed and squeezed dry
2 large egg whites , lightly beaten
4 tablespoons unsalted butter
3 garlic cloves , sliced thin
12 ounces (340 grams) cherry or grape tomatoes , halved
2 teaspoons cider vinegar
1/4 teaspoon table salt
1/4 teaspoon pepper
2 tablespoons shredded fresh basil