Ricotta Gnudi in Tomato Sauce

Herby pillows of ricotta dumplings baked in a quick, light tomato sauce under a parmesan crust

Chopped arugula/spinach mixture, chopped basil; gnudi in pan before baking; baked

Bonus recipe!

As I’m preparing Friday’s post—a citrusy trio of granita, Madeleines, and pudding—I realized I don’t have a lot of savory recipes posted yet, so here’s one of my favorite dishes—I always make the full amount so I have leftovers. It’s as homey and comfort-food as soup, but quicker and more filling with some of my favorite ingredients: ricotta, herbs, garlic, and tomato, with a crust of melted cheese on top.

Traditional Gnudi are dusted with semolina flour and are often poached and served with a butter sauce. These use my GF flour blend and an egg to bind, and don’t require dusting with flour since they’re baked in tomato sauce (recipe follows). Since they are baked in the sauce, I’d say the xanthan is optional; it helps them hold together a bit, but not so much that it’s mandatory to use it.

RECIPE

Yields 4-6 portions. Oval baking dish pictured is 13-inches by 9-inches, with a 2 1/3 quart capacity. A 10-inch fry pan would have a similar capacity.

• 2 tsp olive oil

• 115g / 4 ounces fresh greens, such as spinach, chard, or arugula (I used half spinach/half arugula)

• 455g / 16 ounces ricotta cheese - full fat is best

• 8 leaves basil, medium chop

• 1 tsp chopped fresh oregano or marjoram (optional)

• 1 egg, large

• 29g / 1 oz / 1/2 C packed parmesan cheese, grated

• 3/4 tsp kosher salt

• pinch ground pepper

• 6 Tbs GF flour

• 1/4 tsp xanthan (opțional)

• extra grated parmesan cheese for topping, about 4 Tbs

Heat the olive oil in a large skillet over medium-high heat and sauté the greens until wilted, one to two minutes. Transfer greens to a clean kitchen towel and wring out excess moisture; if they are cool enough, you can squeeze out the moisture with your hands. Transfer to a cutting board and chop. Set aside to cool as you mix the dough.

If using xanthan, mix into the flour to combine. Combine chopped greens with the rest of the ingredients and flour (except for parmesan cheese for topping) and stir to combine, breaking up any clumps of greens.

Prepare the tomato sauce (below), or use jarred. You’ll need four cups total.

Preheat oven to 375ºf.

Spread evenly on the bottom of the roasting pan or skillet and portion the mixture into 2-tablespoon ovals using a large spoon to drop the dough into the prepared tomato sauce. Space them snugly, as pictured. Grate some extra parmesan on top and bake 30-35 minutes, or until the tomato sauce is bubbling and the cheese on top has browned.

Serve immediately. May be stored in a sealed container for up to 5 days in the refrigerator.

Basic Quick Tomato sauce

• 2 Tbs olive oil

• 1/2 large yellow onion, diced

• 2 cloves garlic, thinly sliced

• 1/2 tsp kosher salt

• 794g / 1 can / 28 ounces crushed tomatoes

• 8 fresh basil leaves, torn

• large pinch pepper flakes (optional)

Heat oil in large skillet. Add onion, sautéing until translucent but not browned. Add garlic, sauté for a minute. Add all of the other ingredients and cook on medium for ten minutes. Taste for seasoning.

Store covered in the refrigerator for up to five days.