Gnudi with Isle of Wight Tomatoes

Gnudi with Isle of Wight tomatoes passata is a light and flavourful Italian-inspired dish highlighting the delicate, ricotta-based dumplings known as gnudi.

These soft, pillowy bites are paired with the sweet, sun-ripened Isle of Wight tomato passata, known for its exceptional flavour. The combination of simple seasonings, and the vibrant tomato passata complements the gnudi, creating a perfect balance of texture and taste. Perfect for a special dinner or a relaxed weekend lunch.

Serves: 4

Preparation time: 15 mins prep, plus cooling time

Cooking time: 10 mins

You’ll need:

500g ricotta

600g spinach, roughly chopped

1 large egg, beaten

25g grated Parmesan, plus more to serve

Salt and pepper

Nutmeg

Plain flour, to roll

2 cloves of garlic, crushed

1 tbsp olive oil

500ml Isle of Wight Tomatoes Passata

2 tbsp butter

What to do:

1. Pour the ricotta into a sieve and leave to drain while you prepare the spinach.
2. Place the spinach in a saucepan, with a couple of tablespoons of water. Cover and cook until the spinach has fully wilted. Drain and put aside to cool.
3. Once cool squeeze any remaining water out of the spinach and in a large bowl mix together with the ricotta, egg and parmesan. Season with salt, pepper and a grating of nutmeg.
4. Pour a little flour into a bowl. Mold small balls out of the mixture, about 2 inchs in circumference and roll in the flour. Place on a floured board while you mold the rest of the mixture.
5. Bring a pan of salted water to the boil and lower the gnudi into the water, cooking for 2-3 minutes, or until they float to the top. Drain well.
6. On a low heat fry the garlic in olive oil until starting to colour. Pour the passata into the pan and stir.

Recipe from thetomatostall.co.uk