In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spinach and ricotta gnudi in porcini brown butter with tomato salad
Vegetarian, Soy-Free, Mediterranean, Family-Friendly
2 Servings, 490 Calories/Serving
A close cousin of gnocchi, these delicate vegetarian bites of fresh ricotta, spinach, and Parmesan tossed in porcini brown butter will melt in your mouth.
In your bag
- 5 ounces organic baby spinach or other leafy greens such as kale
- ⅓ cup all-purpose flour
- 1 pasture-raised organic egg
- ½ pound fresh ricotta
- 3 tablespoons grated Parmesan
- ¼ teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- 1½ teaspoons porcini powder
- 2 or 3 organic Roma or other tomatoes (about ½ pound total)
- 4 or 5 sprigs organic fresh basil
- 1 tablespoon balsamic vinegar
Calories: 490, Protein: 26g (52% DV), Fiber: 4g (16% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 1g, Saturated Fat: 15g (75% DV), Cholesterol: 180mg (60% DV), Sodium: 420mg (18% DV), Carbohydrates: 37g (12% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the spinach
Prepare the gnudi dough
- Measure ¼ cup [½ cup] flour for the gnudi; set aside the rest for dusting.
- Crack the egg into a small bowl and season lightly with salt and pepper. With a whisk or fork, lightly beat until just blended. Measure half for the gnudi; save the rest for another use. [Use 1 egg; save the remaining egg.]
Make the porcini brown butter
Shape and cook the gnudi
Working in batches if needed, carefully add the gnudi to the pot of simmering water and cook, stirring occasionally to prevent the gnudi from sticking, until cooked through, 4 to 6 minutes. Drain the gnudi, add to the pan with the brown butter, and toss gently to coat.
While the gnudi cook, prepare the tomato salad.
Make the tomato salad
- Cut away the cores from the tomatoes; cut the tomatoes lengthwise into quarters and season with salt.
- Strip the basil leaves from the stems; if desired, coarsely tear the leaves.
- Squeeze the spinach.
- Measure the flour.
- Time the gnudi.
- Strip and tear the basil leaves.
- Drizzle with the balsamic vinegar.