Spinach and ricotta gnudi with tomato-butter sauce from Cook’s Illustrated Magazine, Jan/Feb 2021 (page 5)

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Notes about this recipe

  • Kinhawaii on June 08, 2022

    Delicious! Easy but took me longer than expected. My ricotta had stabilizers so I should have drained it longer & used more paper towels- the dough felt too wet & my balls were sloppy. Will definitely make again.

  • ashallen on February 23, 2022

    Creamy cheese balls in tomato sauce - yum!! As promised, the gnudi had good lightness. Definitely remove them from their water bath as soon as they're done cooking - I left a few to cook a bit longer and they absorbed more water and lost some of their lightness. The basil and parmesan garnish adds significantly to the complexity of flavors in the dish. Flavors were good with my wintertime tomatoes and hothouse basil, but this seems like a dish that would really shine with summertime basil and tomatoes - I'll look forward to trying it again when those are back in season. A double layer of no-pile kitchen towel worked great in place of paper towels for absorbing moisture from the ricotta. Leftovers held better than I expected, though the gnudi absorbed some moisture from the sauce and got a bit heavier.

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