Tonight I made Spinach Gnudi in Tomato Sauce with Asparagus & Garlic Breadcrumbs.

Gnudi are similar to gnocchi but made with ricotta instead of potato which makes them lighter. They’re simple but quite messy to make, I have learnt through practice of making meatballs / fishcakes / other dumpling style dishes that it’s about being confident enough to handle the wet dough and persevere with it without being tempted to throw more flour in which is what makes them dense and heavy.

Really enjoyed this combination of flavours tonight, it was so tasty and comforting – perfect Sunday evening food!

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