Main Vegetarian Supper Lunch

Gnudi with Isle of Wight Tomatoes

Pair the delicious flavours of award-winning Isle of Wight Tomatoes with this special type of gnocchi

15 minutes, plus cooling time prep, 10 minutes cook

Ingredients

500g ricotta

600g spinach, roughly chopped

1 large egg, beaten

25g grated Parmesan, plus more to serve

Salt and pepper

Nutmeg

Plain flour, to roll

2 cloves of garlic, crushed

1 tbsp olive oil

500ml Isle of Wight Tomatoes Passata

2 tbsp butter

Method

Pour the ricotta into a sieve and leave to drain while you prepare the spinach.

Place the spinach in a saucepan, with a couple of tablespoons of water. Cover and cook until the spinach has fully wilted. Drain and put aside to cool.

Once cool squeeze any remaining water out of the spinach and in a large bowl mix together with the ricotta, egg and parmesan. Season with salt, pepper and a grating of nutmeg.

Pour a little flour into a bowl. Mold small balls out of the mixture, about 2 inches in circumference and roll in the flour. Place on a floured board while you mold the rest of the mixture.

Bring a pan of salted water to the boil and lower the gnudi into the water, cooking for 2-3 minutes, or until they float to the top. Drain well.

On a low heat fry the garlic in olive oil until starting to colour. Pour the passata into the pan and stir.

While the sauce is heating, in a separate pan add a little butter and begin frying your gnudi. Once golden, take the sauce off the heat, spoon into bowls, top with the gnudi and a generous grating of parmesan.