Spinach and Ricotta Gnudi with Cherry Tomato Sauce, Toasted Pine Nuts & Basil - Ainsley Harriott

Name: Spinach and Ricotta Gnudi with Cherry Tomato Sauce, Toasted Pine Nuts & Basil - Ainsley Harriott
Ingredients: 350g fresh baby spinach leaves, any large stems removed, washed; 250g good quality ricotta, drained of any excess liquid through a lined colander or sieve; 1 egg, beaten; 35g of 00 plain flour, a little more if needed; 100g Parmesan, freshly and finely grated, plus extra to serve; zest of ½ lemon; fresh nutmeg, for grating; 150-175g fine semolina/semolina flour; salt and freshly ground black pepper; 4 tbsp extra-virgin olive oil, plus extra to serve; 3 cloves garlic, finely sliced; pinch of chilli flakes; 600g ripe baby plum tomatoes or mixed cherry tomatoes, halved; flaky sea salt and a pinch of sugar; 8 fresh basil leaves, shredded, plus extra to serve; 2 tbsp pine nuts, toasted

www.ainsley-harriott.com

Pillow-like spinach and ricotta gnudi in a simple cherry tomato sauce with toasted pine nuts and basil—perfect Mediterranean flavors! Perfect for a special dinner.

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Ingredients

350g fresh baby spinach leaves, any large stems removed, washed
250g good quality ricotta, drained of any excess liquid through a lined colander or sieve
1 egg, beaten
35g of 00 plain flour, a little more if needed
100g Parmesan, freshly and finely grated, plus extra to serve
zest of ½ lemon
fresh nutmeg, for grating
150-175g fine semolina/semolina flour
salt and freshly ground black pepper
4 tbsp extra-virgin olive oil, plus extra to serve
3 cloves garlic, finely sliced
pinch of chilli flakes
600g ripe baby plum tomatoes or mixed cherry tomatoes, halved
flaky sea salt and a pinch of sugar
8 fresh basil leaves, shredded, plus extra to serve
2 tbsp pine nuts, toasted