Fluffy Baked Spinach & Ricotta Gnudi Al Forno

• gesamtzeit: 32 minutes

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One of those dishes that I made and just couldnt believe how delicous it was. Gnudi are like gnocchi but softer and better in my opinion. Baked into a flavour-packed creamy mushroom sauce with rosemary and shallot, a little cream cheese for richness until golden and gorgeous.

420kcal & 28g protein

You will need to serve 2

100g fresh spinach

250g ricotta

1 egg

2 heaped tbsp of flour

large pinch of salt

40g grated parmesan

good crack of black pepper

For the sauce

250g chesnut mushroms, sliced

1 large banana shallot or red onion

2 cloves garlic, minced

pinch of chopped rosemary

1 heaped tbsp plain flour

350ml chicken or veg stock

1 heaped tbsp light cream cheese

Parsley and parmesean to garnish

Anweisungen

Preheat your oven to 180°C (350°F). Wilt the spinach either in a hot pan for 1-2 minutes or in the microwave. Once wilted, squeeze out any excess moisture, finely chop, and set aside. In a large bowl, mix the ricotta, egg, flour, salt, grated parmesan, black pepper, and chopped spinach until just combined. Set the gnudi mixture aside while you prepare the sauce.

For the sauce, heat a drizzle of olive oil in a pan over medium heat. Sauté the shallot (or red onion) for 2-3 minutes until softened. Add the sliced mushrooms and cook until browned, about 5 minutes. Stir in the garlic and chopped rosemary, cooking for another minute. Sprinkle the tablespoon of flour over the mixture, stirring to coat. Slowly pour in the chicken or vegetable stock while stirring to prevent lumps, and allow the sauce to simmer and thicken for about 5 minutes. Stir in the cream cheese until melted and fully incorporated.

To assemble, use two spoons to form the ricotta mixture into golf ball-sized gnudi and place them into the sauce. Bake in the oven for 15-20 minutes or until the gnudi are puffed up and golden. Garnish with fresh parsley and extra parmesan before serving.