Spinach & ricotta gnudi
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