Spinach and Ricotta Gnudi Recipe With Heirloom Tomato Sauce

Heirloom tomatoes take center stage as the sauce in this Spinach and Ricotta Gnudi Recipe created by Restaurant Chef Laura Piper from Chicago favorite, Trattoria No. 10.

| November/December 2013

  • This heirloom tomato sauce blends perfectly with the Spinach and Ricotta Gnudi as created by Chef Laura Piper from Chicago's Trattoria No. 10.

Chef Laura Piper of Trattoria No. 10 in Chicago shares this recipe for making the most of your heirloom tomatoes.

Heirloom Tomato Sauce

2 oz Neutral Oil, for example, Canola Oil
4 oz Diced Shallots
2 oz Minced Garlic
1.5 lb. Heirloom Tomatoes, Ripe
6 oz White Wine
4 oz Butter
Chili Flakes
Salt and Pepper
4-5 oz Parmesan, Ground
Fennel Pollen
4 oz Extra Virgin Olive Oil

Sweat the shallots and garlic in Neutral Oil. Add tomatoes, season and sweat until they release juice. Deglaze with white wine. Add butter and reduce. Add Parmesan cheese and adjust seasoning.

Toss with gnudi and plate. Season with fennel pollen and Extra Virgin Olive Oil. Yield 6 portions.

Spinach and Ricotta Gnudi

8 oz All-Purpose Flour
2 ea. Organic Eggs
1.5 lb. Ricotta, Whipped Fine
4 oz Parmigiano Granna Padana
2 oz Blanched, Squeezed Dry, Chopped Spinach
1.5 oz Chopped, Sautéed Shallots
1 oz Chopped, Sautéed Garlic
2 tbsp Salt
1 tbsp Ground Black Pepper

Mix the flour and seasoning, Blanch the spinach, squeeze dry and chop. Sautée the shallots and garlic together, allow to cool.

6/25/2014 10:50:33 AM

Where is the rest of the recipe.. .what do you do with dough, boil it, bake it??

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