Baked Tuscan gnudi (malfatti) with homemade tomato sauce and mozzarella
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Resting time
2 hrs
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Total Time
1 hr 30 mins
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Servings
4
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Calories
896 kcal
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Course
Main Course
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Cuisine
Italian
Baked Tuscan gnudi (malfatti) with homemade tomato sauce and mozzarella
Description
This recipe for Baked Tuscan gnudi combines ricotta and spinach as the base for delicate dumplings, enhanced by Parmesan and a hint of nutmeg. The spinach is boiled, drained thoroughly, and finely chopped before being mixed with ricotta, eggs, and flour to gently bind the mixture. After resting in the fridge to firm up, the gnudi are baked in a homemade tomato sauce made from simmered tomato passata, garlic, and fresh basil. Fresh mozzarella slices melt over the top, contributing creamy richness.
The gnudi are soft and light, with a tender center and a slight firmness from the baking process. The tomato sauce adds acidity and depth, contrasting with the buttery sage sauce drizzled on top. This butter is gently browned with sage leaves, imparting an aromatic note that complements the cheese and tomato.
This dish serves as a stand-alone meal or a satisfying appetizer. The balance of creamy cheese, fresh greens, and herbaceous butter makes the gnudi both comforting and subtly complex. The rustic tomato sauce adds texture and a fresh, slightly chunky element.
The recipe notes that gnudi quantity and cooking times depend on their size, so adjusting portion size and baking duration accordingly will ensure optimal texture. Resting the dough before baking allows the dumplings to firm up and retain shape during cooking.
Ingredients
- 400 g ricotta cheese 14 oz) sheep or cow's ricotta, fresh
- 400 g spinach fresh
- 1 egg
- 1 egg yolk
- 100 g parmigiano reggiano (3.5oz) grated or hard cheese without rennet for vegetarians
- 60 g all-purpose flour 2oz) or Italian 00 flour
- 1 pinch nutmeg grated
- salt to taste
- black pepper to taste
For tomato sauce and mozzarella
- 350 g tomato passata (12oz) I use Cirio rustica. It's chunkier.
- 2 garlic peeled, cloves
- 6-8 basil leaves
- 400 g fresh mozzarella (14oz)
For sage butter
- 6-8 sage leaves
- 100 g butter (3.5oz)
Instructions
Make the gnudi (malfatti)
- Wash your spinach and boil in a little salted water for about 8 minutes, then drain and leave to cool a bit, wring out well and chop finely.
- Drain the ricotta of any liquid and put it in a bowl with the spinach, ⅔ of the grated Parmigiano, the egg, the egg yolk and the flour, after passing it through a sieve. Grate a little nutmeg into the mixture. Add salt and pepper as required.
- Mix everything carefully with a fork. You can also use your hands but you don’t want to knead this dough, just make sure all the ingredients are well incorporated. Cover the bowl with cling film and leave it to rest for at least 2 hours in the fridge.
Make the tomato sauce if baking your gnudi
- Peel the garlic. Heat the olive oil in a frying pan. Add the garlic, once it starts to soften add the tomato passata and basil leaves. Simmer for 15-20 minutes. Add salt and pepper to taste and remove the garlic cloves when the sauce is ready.
- Drain the mozzarella and cut into small slices or cubes.
Finish the gnudi
- Place some baking paper on a tray and sprinkle with flour. Take about a flat tablespoon full of gnudi mixture and form into a ball. You can use wet hands to make the balls. I use an ice-cream/melon scope or a tablespoon to get the same quantity of gnudi mixture for each ball. Place the gnudi on the tray and roll a little to cover each ball slightly in flour.
- Put a pot of water onto boil. Cook the gnudi in the boiling water for 2-4 minutes, when they come to the surface, allow a few seconds and then remove with a slotted spoon. The time it takes your gnudi to rise to the surface will depend on how big they are.
If serving with sage butter
- If you are serving with sage butter while the water is boiling and the gnudi are cooking, melt the butter in a skillet or frying pan. Add the sage leaves to the butter and cook until they start to crisp. Both the butter and the sage need to be a little brown but not burnt. Plate the gnudi and pour over the sage butter. Add some grated parmesan and black pepper if required.
If baking your gnudi
- If you are making baked Tuscan gnudi, put the tomato sauce into an oven dish. Place the cooked gnudi in the sauce. Add the pieces of mozzarella. Sprinkle with grated Parmesan and bake in a preheated oven at 180 ° until the mozzarella has melted and the top has just started to brown. 10-15 minutes. Serve immediately!
Notes
- Ensure spinach is well drained to avoid excess moisture in the gnudi mixture.
- Rest the gnudi dough in the fridge for at least two hours to help them hold their shape when baked.
- Cooking times will vary depending on the size of your gnudi; smaller ones will cook faster than larger ones.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 896 kcal
% Daily Value*
| Calories | 896kcal | 45% |
| Carbohydrates | 30g | 10% |
| Protein | 51g | 102% |
| Fat | 65g | 100% |
| Saturated Fat | 39g | 195% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 290mg | 97% |
| Sodium | 1394mg | 58% |
| Potassium | 1197mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 11921IU | 238% |
| Vitamin C | 38mg | 42% |
| Calcium | 1148mg | 115% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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