Ricotta and spinach "Gnudi" 1 batch
Spinach 2lb added to the ricotta cheese gnocchi recipe
Roma tomatoes 4lb
Extra virgin olive oil 1/2 liter
water 1/2 gallon
garlic 2 cloves
Onion 1 each
Sea salt
Fresh Cracked black pepper

Sundries tomato soup with "Florentine" gnudi


Clean and wash the spinach put in a large pot soaked with boiling water for few second until completely wilted, then strained out of the water squeeze them in several bowls, and roughly chopped added to the recipes highlighted on the left ingredients section for the ricotta cheese gnocchi, form them and cooked, tossed with olive oil and store in the refrigerator until needed.
Dehydratred the Roma tomatoes cut in half, and then season it with sea salt and fresh cracked pepper. In a large casserole add the water the the garlic cloves and the cut it onions in regular pieces, bring to boil until tender. Add the dry tomatoes, simmer for 20 minutes, blend it by slowly adding the extra virgin olive oil and seasoned to taste. Warm up the "Gnudi" in boiled salted water, then added to the soup as a garnished, serve enjoy.

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