Sundried Tomato Soup
With Ricotta and Spinach Gnudi
Ingredients
- 1 batch of Ricotta and Spinach Gnudi
- 2 lbs spinach (for gnudi recipe)
- 4 lbs Roma tomatoes (sun-dried)
- 1/2 liter extra virgin olive oil
- 1/2 gallon water
- 2 garlic cloves
- 1 yellow onion
- Sea salt to taste
- Fresh cracked black pepper
Preparation
Prepare the Gnudi:
Blanch the spinach briefly in boiling water, then squeeze out excess liquid and chop finely. Incorporate it into the ricotta gnudi dough. Shape the gnudi, cook them in boiling salted water, and toss gently in olive oil. Refrigerate until ready to serve.
Make the Soup:
In a large pot, bring the water, garlic, and chopped onion to a boil until the vegetables are soft. Add the sundried Roma tomatoes and simmer for 20 minutes.
Blend the mixture while gradually pouring in the olive oil to emulsify. Season with sea salt and black pepper to taste.
To Serve:
Reheat the gnudi in hot salted water. Pour the hot sundried tomato soup into bowls and garnish with the gnudi. Serve with a drizzle of olive oil and a sprinkle of Parmigiano if desired.
Wine Pairing
Zio Baffa Organic Sangiovese Toscana 2017
The bright acidity and earthy depth of Sangiovese balance perfectly with the richness of the soup and the delicate gnudi.
Estimated Nutrition Facts (per serving)
- Calories: ~310
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 10g
- Sodium: 280mg