(makes about 30 Gnudi – Serves 5)

For the Sauce

½ Cup Extra Virgin Olive Oil

5 Garlic cloves – Whole but cracked using the side of a large chef’s knife

10 Basil leaves – chopped

1 (24.5oz) Passata Jar

1 tsp. Salt

1 tsp. Black Pepper

For the Gnudi

1 ⅔ Cups of Ricotta

6 Cups of Fresh Spinach – Blanched, drained very well and chopped

1 Cup Pecorino Romano Cheese – Grated

1 Egg – Whole and beaten

1 Egg Yolk 

1 Cup 00 (Double 0) Flour 

¼ tsp. Salt

¼ tsp. Black Pepper

In a bowl put the ricotta, spinach, Pecorino, egg, egg yolk (make sure eggs are beaten), ½ cup of flour and salt and pepper.  Combine well.  Put in the refrigerator to chill for an hour. Next put the rest of the flour in a small bowl and line a baking sheet with parchment. Roll the dough out into small (1 tablespoon) little oval (football-like) shapes. Put in the flour to coat on all sides and put on the parchment.  Repeat the process for each gnudi.  Put in the refrigerator and chill for another hour.  Boil water in a large pot and add salt.    

In a large fry pan add the olive oil and garlic.  Heat on a low flame until the garlic begins to cook through.  Add the jar of passata.  Quick note…sometimes the tomatoes get stuck in the bottom of the jar.  Don’t waste that.  Add water, put the lid on and shake to loosen them.  Then add to the sauce.  Raise the flame to medium and add the salt and pepper.  Bring to a simmer and lower flame.  

Gently slide the gnudi into the boiling water.  Boil them for about 4 minutes or until they float to the top.  Drain and add sauce.  Top with more Pecorino and even some chopped basil. Enjoy!

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