🔥🍅Hot Gnudi Dip in a Sourdough Bread Bowl🥖

Gnudi is Hot Naked Ravioli 😂—just the Tower Garden Kale & Ricotta filling swimming in spicy marinara sauce! Recipe adapted from David Rocco’s Gnudi recipe.

GNUDI INGREDIENTS

• 15 oz. Ricotta or my Vegan Ricotta, strained to remove excess water
• 1 bunch kale, steams removed
• 1 cup Parmigiano Reggiano, grated (nutritional yeast or vegan parm can be subbed if needed)
• 1-2 tbsp of extra virgin olive oil
• 1-2 tbsp Sourdough Discard (use 1 egg or flax egg and 1 tbs flour if you don’t have discard)
• Sea Salt to taste
• 1-2 jars of Arrabbiata Sauce depending on how much you want to make (or make your own)

Fresh Foodie Mama’s Arrabbiata Sauce

• 2, 28 oz cans of Organic Crushed Tomatoes
• 6 Cloves of Garlic, minced
• 1/2 cup chopped Tower Garden Basil
• 1 Small Onion, minced
• 2 Tbs Organic Extra Virgin Olive Oil
• 1 Tbs Raw Honey or Pure Maple Syrup
• 1/2 tsp-1 tsp Crushed Fed Pepper Flakes ( to your heat preference)
• 1 tsp Sea Salt or Pink Himalayan salt

SAUCE INSTRUCTIONS

• Heat olive oil or in a large saucepan over medium heat. Add crushed red pepper flakes and onion and sauté for 5 minutes or until softened. Add garlic and sauté for 2 more minutes. Add in the tomatoes and half of the basil, stir to combine.

• Cook the sauce until the sauce is simmering. Lower heat to maintain a simmer for 30 minutes, stirring occasionally,

• Add the rest of the basil, honey, salt and pepper. Season with additional crushed red pepper flakes to taste.

• Use immediately,or cool completely and refrigerate up to 4 days, or freeze.

GNUDI INSTRUCTIONS

Prepare kale: In a large pot of salted, boiling water add the kale and cook for a 2 minutes. Remove from water, and let cool. Squeeze out and remove the excess water from the kale with paper towel or kitchen towel. Chop the kale and add to a large mixing bowl with ricotta, sourdough discard, olive oil, Parmigiano Reggiano cheese and pinch of salt and pepper. Create meatball-sized balls with a cookie scoop or hands.

In a large frying pan, heat up Arrabbiata Sauce. Once simmering, drop in the Gnudi and cook for 10-15 min on medium heat, making sure the Gnudi get turned and cooked through in the sauce. Spoon Gnudi Dip into a Sourdough Bread Bowl, or serve straight from the pan with Crostini. Order Sourdough HERE.

Let me know if you try this recipe, and what you think!

Buon Appetito!

Fresh Foodie Mama ~ Sara~