Gluten-Free Spinach and Ricotta Gnudi in Tomato Sauce

Ingredients

Steps

1. 1

   Make the sauce: in a large saucepan over medium heat, combine the garlic, red pepper flakes and olive oil. Cook for 2 minutes, until fragrant.

2. 2

   Add the tomatoes and water and stir. Bring to a simmer, then reduce the heat to low and simmer for 30 minutes, stirring occasionally, until silky and reduced in volume. Taste and season with salt as needed.

3. 3

   Set a mesh strainer over a bowl and line it with cheesecloth or a sturdy paper towel. Add the ricotta, wrap the cloth around it, and weigh it down with something heavy like a can or small pot. Set aside to drain.

4. 4

   Meanwhile, bring a pot of salted water to a boil — you will cook the dumplings in it. Add the spinach and cook for 1 minute, until wilted.

5. 5

   Scoop out the spinach into a bowl and cover with cold water or ice to stop the cooking. Squeeze out the excess liquid, finely chop the spinach, and add it to a mixing bowl.

6. 6

   Uncover the strained ricotta and add it to the spinach along with the egg, lemon zest, potato starch, and a big pinch of salt. Mix until combined.

7. 7

   Set a plate or small pan next to the boiling water and dust it with a thin layer of potato starch. Working in batches, scoop the ricotta mixture onto the starchy surface with a tablespoon-sized ice cream scoop or spoon.

8. 8

   Dust more potato starch on top, roll each dumpling into a ball, and drop it into the boiling water.

9. 9

   Cook, stirring occasionally, for 2 to 3 minutes, until the dumplings have grown in size and have a translucent, chewy exterior.

10. 10

    Transfer the gnudi to a plate with a splash of water so they do not stick to the bottom. Repeat with the remaining dumpling mixture.

11. 11

    Serve hot, with spoonfuls of tomato sauce in each bowl.