Ingredients
- 300g cherry tomatoes
- 2tbs olive oil
- salt and pepper
- 300g spinach
- 150g kale
- 250g ricotta cheese
- 120g grated parmesan
- 2 eggs
- 1 lemon, zested and juiced
- 1tbs cream
- 1 small Fennell bulb, thinly sliced
- Preheat the oven to 200 degrees. Place the cherry tomatoes on a baking sheet, drizzle with one tablespoon of olive oil, and season with salt and pepper. Roast in the oven for 12 minutes, until they start to blister. Set aside.
- Blanch the spinach and kale in boiling water for two minutes. Drain and squeeze out any excess water. Chop the spinach and kale finely.
- In a large bowl, combine the chopped spinach, kale, ricotta cheese, grated Parmesan cheese, eggs, lemon zest, salt and pepper. Mix well.
- Gradually add the flour to the spinach and ricotta mixture, stirring until a soft dough forms. The dough should be slightly sticky but manageable. If needed, add a little more flour.
- Dust a clean surface with flour and roll the dough into a long cylinder shape, about 2.5cm in diameter. Cut the cylinder into bite-sized pieces, about 2.5cm long.
- Bring a large pot of salted water to a boil. Drop the gnudi into the boiling water in batches, being careful not to overcrowd the pot. Cook for about four minutes or until they float to the surface.
- Remove the gnudi with a slotted spoon and transfer to a plate.
- In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced fennel and sauté for three minutes until slightly softened. Add the roasted cherry tomatoes to the skillet and cook for another two minutes.
- Add the cooked gnudi to the skillet and gently toss to coat them with the fennel, tomatoes, cream and leftover kale. Squeeze the lemon juice over the gnudi and season with salt and pepper to taste.
