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Baked spinach and ricotta gnudi in roast tomato eggplant sauce
Servings: 3
Author: Claudia Brick
Ingredients
  • 2 tablespoons olive oil
  • 1 medium-large eggplant cubed
  • 250 g fresh cherry tomatoes halved
  • 1 400g can cherry tomatoes
  • 2 cloves garlic finely chopped
  • salt and pepper
  • 1/2 teaspoon red chilli flakes
Ricotta gnudi
  • 150 g spinach
  • 280 g good quality deli ricotta (firm)
  • 1 egg beaten
  • 1/4 cup finely grated parmesan
  • zest 1/2 lemon
  • 2 tablespoons plain flour
  • salt and pepper
  • 1/2 cup fresh basil
Instructions
  1. Preheat oven to 200 degrees and line a baking tray with baking paper
  2. Season eggplant with salt and pepper, drizzle with olive oil and roast for 20-30 minutes or until golden.
  3. To make the ricotta gnudi: blanch the spinach briefly in boiling water and drain, then squeeze out as much water as you can (the spinach will condense down to about a fistful). Finely chop.
  4. Mix together the ricotta, egg, parmesan, finely chopped spinach, lemon zest . Season with salt and pepper. Gently mix in the flour. Place in the fridge while you finish making the sauce.
  5. Heat a splash of olive oil in a medium fry pan over low-medium heat. Sizzle the garlic for a minute then add the halved cherry tomatoes and cook for 5-10 minutes until soft. Add the can of cherry tomatoes (if whole, squash gently with the back of a spoon to release juices). Season with salt and pepper and add chilli flakes to taste. Cook for another 5-10 minutes. Mix in the roast eggplant.

  6. Tip the sauce into a baking dish about 5 cup capacity. Scoop up 2 tablespoon-size dollops of the ricotta mixture and shape into ovals (I use two spoons to do this). Place evenly on top of the eggplace sauce. If preparing this for later, cover and refrigerate for a few hours now then bake prior to serving.

  7. Roast for 30 minutes or until bubbling and gnudi are starting to turn golden on top.
  8. Finish with grated parmesan, lemon zest and fresh basil.
  9. Serve with greens and crusty bread.