½ cup spelt flour
½ cup freshly grated parmesan cheese, plus more for serving
¼ cup extra virgin olive oil
½ tsp. chilli flakes
1-2 cloves of garlic, finely chopped
1 punnet of gold perino tomatoes, roughly chopped
½ lemon, zested
1 tsp. fresh parsley, roughly chopped
½ cup cooked spinach, excess water squeezed out, finely chopped
250g fresh ricotta
1 large egg, lightly beaten
pinch of salt and pepper
pinch of freshly grated nutmeg
Bring a large saucepan of water to a boil with a pinch of salt.
In a large bowl, combine the spinach with the ricotta, egg, nutmeg, and the ¼ cup of parmesan and mix to combine. Add the spelt flour and combine into dough. Place the gnudi dough onto a lightly floured work surface and knead 5 to 10 times, until smooth. Cut into small pieces and gently add to boiling water.
Add the olive oil to a pan and cook tomatoes, lemon zest, parsley, chilli flakes, garlic and pepper and cook for 2-4 minutes. Carefully transfer the gnudi to the tomato sauce and stir lightly to heat through. Spoon into shallow bowls and serve with additional lemon zest on top.