Spinach & ri­cotta gnudi

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $6.05 Time to make 30 min veg­e­tar­ian 250g baby spinach 4 eggs 2 cups plain flour, plus ex­tra, for rolling 250g re­duced-fat fresh ri­cotta 1 ta­ble­spoon chopped chives 2 tea­spoons le­mon zest 1 x 500g jar pasta sauce, heated 2 tea­spoons grated parme­san 1 Spray a large saucepan with olive oil and set over a medium heat. Add spinach and cook for 2 min­utes, or un­til wilted. Re­move from pan, leave to cool slightly, then roughly chop. Place the spinach in a large bowl and set aside. 2 Add the eggs, flour, ri­cotta, chives, le­mon zest and 2 tea­spoons of olive oil to the spinach bowl. Sea­son the mix­ture well with cracked black pep­per. Mix well with your hands to cre­ate a sticky dough. 3 Fill the saucepan used to cook spinach with wa­ter and bring to the boil over a high heat. 4 Sprin­kle a board with a lit­tle ex­tra flour and tip gnudi dough onto board. Di­vide dough into two and lightly shape each half into a long ‘sausage’. Sprin­kle with more flour if needed. Cut each sausage into even-sized pieces. 5 Cook the gnudi, in 2–3 batches, in the saucepan of boil­ing wa­ter. When they float to the sur­face, re­move from pan with a slot­ted spoon. They should be springy to touch, not soggy. 6 Di­vide the gnudi among four serv­ing bowls. Top with hot pasta sauce, gar­nish with parme­san and cracked black pep­per, and serve.

Re­duced-fat ri­cotta is a light & easy way to de­liver creamy flavour

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