Spinach & Cottage Ricotta Gnudi

Prep 40 minutes Cook 45 minutes. Serves 4

  • 150g fresh ricotta
  • 150g cottage cheese
  • 750g or 7 medium roma tomatoes
  • 2tbs of olive oil
  • 1 brown onion finely diced
  • 3 garlic cloves crushed
  • 2 tbs of tomato paste
  • 1 cup of water
  • 1 cup of basil leaves
  • 120g of baby spinach leaves
  • 1/2 cup of freshly grated parmesan
  • 1 free range egg lightly whisked
  • 1/2 of plain flour
  • 1 fresh red chilli finely diced

Cut a small cross on the base of each tomato and place into a bowl cover with boiling water, cover their bowl and allow standing 3-4 minutes or until skin begins to peel. Drain and run under cool water and peel and remove the skin. Roughly dice.

In a bowl place spinach leaves pour over boiling water and stand for 1 minute strain and squeeze out and excess water, chop and place in a bowl, drain fresh ricotta and add to bowl with cottage cheese, whisked egg, flour and 1/2 of the parmesan, mix together season with a little sea salt and pepper.

Heat oil in a large pan over medium heat. Add onion and garlic for until turns clear or soft about 1minute. stir in tomato paste, and add chopped tomatoes and water. Bring to the boil, reduce heat and simmer uncovered for 30 minutes or until sauce reduces and thickens. Chop 1/2 the basil leaves and add to sauce. Season with sea salt and pepper. Fresh chilli optional. I add ours when serving as I am cooking for children as well.

Bring a large saucepan of water to the boil. Roll a  tablespoon size of mixture together and drop in the water and cook in batches 3-5 depending on size of pan, for about 3minutes or until gnudi floats to the top of the water. Remove with a slotted spoon, transfer to a plate lined with paper towel.

Divide Gnudi onto serving plates top with tomato sauce, remaining basil, parmesan and extra fresh chilli if you like it hot!!!


Optional extras

Drained and rinsed can of Canaille Beans add to sauce whilst cooking, my kids love them great source of protein.

Poach Chicken Breast sliced.

Beautiful Garlic prawns cooked up.

Since cottage cheese is rich in protein it can help you maintain, build and repair lean muscle mass. One cup of low-fat cottage cheese provides you with about 26 grams of protein.  Low in calories versus other dairy products and is rich in riboflavin (Vitamin B2) that is important for healthy eyes and skin, contains phosphorous that is essential for the formation of strong bones and teeth.

A wonderful choice for a healthy lunch or snack

Cottage cheese can make the basis of a great high protein, low carbohydrate lunch or snack. Just one half-cup serving of low-fat cottage cheese has 16 grams of protein and cottage cheese has only 5 to 6 grams of carbohydrate per 100 grams.
If you’ve avoided cottage cheese because you think the only way of serving it is to plop it onto a piece of lettuce, you’re in for some good news.
Plain cottage cheese can be used to produce some wonderful meals and now there are flavoured tubs of cottage cheese available, great to mix together with avocado diced tomato, or as My Daughter Georgia loves- mixed together with a can of tuna on crackers.

Preparation, uses, and tips

Cottage cheese is an adaptable source of protein for table use, snacks, salads, and in baking. The flavour goes well with fresh vegetables or condiments, such as peppers, olives or with fruits, such as pineapple, peaches, or berries.
Low-fat cottage cheese can be used to replace higher-fat-content cream cheeses in desserts such as cheesecake and it’s good in savoury baked dishes such as lasagne because it can be used to replace grated cheese.