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

Name: Basil, spinach and ricotta gnudi with red pepper and tomato sugo – Food & Home Magazine
Ingredients: BASIL, SPINACH AND RICOTTA GNUDI; 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; RED PEPPER AND TOMATO SUGO; 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

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‘Gnudi’ means naked in Italian – these vegetarian dumplings are gnocchi without the potato and made with ricotta instead.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.

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