Gnudi Bolognese
Soft, pillowy spinach gnudi made with tofu “ricotta,” served with a rich, hearty vegan bolognese. This dish is comforting, nourishing, and perfect for when you want something cozy but still packed with greens. Gnudi (pronounced "new-dee") is an Italian dish that literally means “naked” in Tuscan dialect. I love the name it's so fun - they’re called “naked” because they’re basically ravioli without the pasta shell!
Ingredients
- 500 g spinach cooked, drained and finely chopped
- 200 g firm tofu pressed
- 3 tablespoon nutritional yeast
- 3 tablespoon vegan parmesan or extra nooch
- 2 garlic cloves minced
- ½ lemon zested and juiced
- ¼ teaspoon nutmeg freshly grated
- ½ teaspoon fine salt
- cracked black pepper to taste
- 3 tablespoon chickpea flour
- 1 tablespoon olive oil
- Optional: 1 tablespoon fresh parsley or basil, finely chopped
TVP Bolognese
- 2 cups sauce *see notes
Instructions
- Prepare the spinach: Wash the spinach and place into a pan with a lid, heat until the spinach has just wilted in its own juices, refresh under cold water, then drain. Squeeze out as much water as possible. Using a cheesecloth will help. Chop the spinach up very finely with a knife.
- Make the “ricotta” mix: In a large bowl, crumble the tofu with your hands until it resembles ricotta. Add in nutritional yeast, vegan parmesan, garlic, lemon zest, lemon juice, nutmeg, salt, pepper, olive oil, and the spinach. Mix thoroughly.
- Add binder: Sprinkle over the chickpea flour and mix until just combined. The mixture should be moist but hold together when shaped. If it's too wet, add an extra 1 tablespoon of flour.
- Shape: With wet hands, roll the mixture into small round dumplings (about 1.5 tablespoon each).
- Cook: Sear dumplings in a hot pan with a bit of olive oil or vegan butter for a golden crust.
- Serve: Place on top of TVP Bolognese and sprinkle with parmesan and fresh basil.
Notes
Get the recipe for the TVP bolognese HERE