Basil, spinach and ricotta gnudi with red pepper and tomato sugo – Food & Home Magazine

Ingredients

• <h3>BASIL, SPINACH AND RICOTTA GNUDI</h3>
• 400g baby spinach, washed
• 20g fresh basil leaves
• 530g ricotta
• handful Gruyère, finely grated + extra, to serve
• 30ml (2 tbsp) basil pesto
• 2 large eggs
• 2 large egg yolks
• 45g cake flour + extra, to dust
• 5ml (1 tsp) nutmeg, finely grated
• salt and freshly ground black pepper, to taste
• 30g butter
• <h3>RED PEPPER AND TOMATO SUGO</h3>
• 60ml (¼ cup) olive oil
• 1 (about 160g) large onion, peeled and finely chopped
• 30ml (2 tbsp) garlic, finely chopped
• 2 (about 320g) red peppers, diced
• 8 (about 700g) medium tomatoes, chopped
• 45ml (3 tbsp) tomato paste
• 30ml (2 tbsp) brown sugar
• 15ml (1 tbsp) balsamic vinegar
• 12 large fresh basil leaves + extra, to garnish