Makes 24 Balls

Ingredients

400 gm Ricotta Cheese (Drained Overnight in Refrigerator)

60 gm Egg

60 gm Egg Yolks

20 gm Parmesan Cheese, Grated

35 gm Flour

1 gm Nutmeg, Grated

1 gm Table Salt

1 gm Milled Black Pepper

150 gm Spinach Leaves (Blanched, Squeezed Dry and Chopped in a Food Processor)

500 gm Barker’s Professional Tomato Meal Base

200 ml Vegetable Stock

Method

1. In a mixing bowl, combine the ricotta, egg, yolks, parmesan, flour, nutmeg and seasoning.

2. Add the spinach and loosely fold through until incorporated, then roll into walnut sized-balls. Refrigerate until well chilled (40 minutes).

3. Bring a large saucepan of salted water to the boil, then reduce to a simmer.

4. Place extra flour in a mixing bowl and quickly dust the gnudi, shaking off the excess. Add to the water in batches and cook until they float to the surface. Remove with a spider and drain on a tea towel or chux cloth.

5. Preheat the oven to 185°C. 6. In a thick-based high-sided baking pan, bring the Barker’s Professional Tomato Meal Base and stock to a simmer, add the ‘meatballs’ and warm through in the sauce for 15 minutes.

This Recipe Uses