Spinach Polpettine – Gnudi – Tessa Kiros
Spinach and ricotta gnudi baked in tomato sauce, served warm with Parmesan and nutmeg—simple yet flavorful, perfect for pasta lovers.
Ingredients
- 650g (1 lb 7 oz) young spinach, trimmed & rinsed
- 250g (9 oz) fresh ricotta
- nutmeg for grating
- 2 tablespoons grated parmesan + extra for serving
- 1 egg, lightly whipped
- 5 tablespoons olive oil
- 1 garlic clove, peeled & squashed with back of knife
- 400g tin of tomatoes
- a few basil leaves, torn
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