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This recipe is classed as easy

Rating 3.39 / 5 (31 votes)

Prep time:
25 min
Cook time:
25 min

This dish from David Rocco is sometimes called ‘naked ravioli’ as these pasta-less balls are coated in a tomato, garlic and basil sauce


1. Preheat oven to about 200C/180C fan/gas 6.

2. Place the spinach in a pan with 3 tablespoons of olive oil and half the chopped garlic. Sauté for 4 minutes or until soft. Allow to cool.

3. In a bowl, combine ricotta, spinach, parmesan and a pinch of salt. If the ricotta makes the mixture watery, add a small amount of flour, a little at a time, and combine thoroughly.

4. Smear some olive oil onto your hands. Scoop a tablespoon of the mixture onto the palm of your hands and form into a compact ball. It should be about the size of an egg. Repeat with the rest of the mixture.

5. In a saucepan, heat up the remaining olive oil, then add the rest of the garlic along with the cherry tomatoes and basil. Cook for approximately 5 minutes.

6. Spoon half the sauce into a baking dish, then add the gnudi balls and top with the remaining sauce. Sprinkle with parmesan and cook for approximately 10 minutes or until golden brown. Serve immediately.

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