Vegan Gnudi - Spinach and Ricotta Dumplings
Light, soft and delicious spinach and ricotta dumplings, served with a rich tomato sauce.
Ingredients
Gnudi mixture
- 380 g spinach frozen cooked and drained
- 300 g homemade tofu ricotta (below) or vegan ricotta
- 4 tbsp nutritional yeast or vg parmesan
- 2 tbsp cornstarch
- Saltpepper, nutmeg to taste
Homemade tomato sauce
- 1 small onion
- 1 garlic clove
- 1 small carrot
- 1 celery stalk
- 2 tbsp olive oil
- 400 g high quality tomato passata
Tofu ricotta
- 300 g firm tofu
- 1 tsp miso paste
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- salt and pepper
- water to blend
Instructions
- If serving the gnudi with the tomato sauce, start with that. Heat up olive oil in a pot, add diced onion, carrot and celery and let them cook for 5-8 minutes. Add tomato passata and some water (half the bottle) let it cook on low heat for at least 30 minutes.
- Cook the frozen spinach in boiling water, then drain it as much as possible to remove excess water. Cut it finely.
- To make the tofu ricotta, in a blender add tofu, miso paste, lemon juice, olive oil, salt pepper and nutmeg and some water to help blend, blend until smooth.
- In a bowl add the spinach, the tofu mixture, salt, pepper, nutmeg, cornstarch, nutritional yeast and mix to combine. Form little balls with your hands and coat them in flour.
- Cook them in boiling water until they rise, a few minutes only. Serve them with the tomato sauce.
Tried this recipe?Let us know how it was!