Ricotta and Spinach Gnudi with Grilled Polenta

Interactive experience

Products and recipes

As seen in Episode Eight of Silvia's Italian Masterclass on Network Ten.

Ingredients

Ingredients

• 1 garlic clove, bashed
• 1 can chopped tomato
• 2 tbs olive oil

For the dumplings

• 450 g (2 1/2 cups) full-cream ricotta
• 1 egg
• 1/2 teaspoon salt flakes
• 1 pinch freshly ground white pepper
• 100–120gr (2/3 cups) of fresh breadcrumbs (simply place stale bread in a food processor and blitz until you have coarse breadcrumbs)
• 2/3 cup (50 g) freshly grated parmesan
• 1 good handful of chopped parsley
• 1/2 teaspoon of freshly grated nutmeg
• Zest of 1 lemon
• semolina flour for dusting

For the grilled polenta

• 3 litres water
• salt flakes
• 500 g instant polenta
• 20 g of freshly grated Parmigiano

Method

1. To make the polenta — Bring a large saucepan of salted water to a simmer. Slowly rain in the polenta, whisking constantly to prevent any lumps forming. Reduce the heat to low and cook for 3-5 minutes, stirring frequently. You know it’s cooked when it feels luscious and silky and not grainy. Season to taste with salt and parmigiano and stir to combine.
2. Pour the polenta into a lined greased round 30cm baking dish. Place in the fridge to firm up
3. Heat 1 tablespoon oil in a large, heavy-based frying pan. Stir fry the shallots, celery and garlic on medium heat for 1-2 minutes or until the shallots turn translucent and slightly golden and the garlic smells fragrant.
4. Drop in the chopped tomatoes with half a cup of water, season with salt and cook on medium-low heat for 15-20 minutes. Turn off the heat, cover with a lid and set aside. For a smoother sauce, blitz in a food processor for 4-5 seconds. Scatter some basil leaves on top and set aside.
5. Make the dumplings by mixing all the ingredients in a large bowl. The mixture needs to feel sticky, but workable. If too dry add a few tablespoons of milk. If too wet, add a little extra cheese or breadcrumbs.
6. Shape the dumplings with wet hands, the size of a golf ball. Place them on an oven tray lined with baking paper and dusted with semolina flour until ready to cook.
7. When the sauce comes to a simmer, gently drop in the dumplings. Cover with a lid and let the steam cook them through, for about 5-6 minutes.
8. Take the lid off and gently, using a wooden spoon, turn them over. They are extremely delicate, so be mindful! Cook for a further minute, uncovered then turn the heat off.
9. Remove polenta from the fridge and gently cut into pizza wedges. Heat remaining oil in a large non-stick frypan over medium heat and cook polenta slices for 2-3 minutes on each side until golden brown and crispy.
10. Serve the gnudi with the sauce and crispy polenta.

Wine

• Double Barrel Cabernet Sauvignon — Buy