Gnudi in a Creamy Sauce with Cherry Tomatoes

Prepare the ingredients. Prepare all the ingredients – we'll be cooking with them in a moment 🥟✨

Drain the ricotta. Let the ricotta drain in a colander and place a paper towel underneath.

Mix the dough. Put the ricotta into a bowl, add the flour, Parmesan, egg, and salt, and mix thoroughly to form a dough.

Cut the tomatoes. Cut the cherry tomatoes in half.

Make the sauce base. In a pan with a little oil, sauté the tomatoes with garlic for about 3–4 minutes over medium heat, add the cream, salt and pepper, and simmer briefly until a thicker sauce forms.

Cook the gnudi. Using two spoons, scoop the dough, shape the dumplings and place them directly into boiling salted water, where cook them until they float to the surface.

Add the gnudi to the sauce. Transfer the cooked gnudi into the sauce.

Add the spinach. Cook briefly so the gnudi are coated in the sauce, and finally add the spinach.

Serve. Sprinkle with a bit of cheese and serve 🍽️✨