Recipe Overview
This soup brings together the concentrated sweetness and acidity of sundried tomatoes with the soft tenderness of ricotta and spinach gnudi. It is a beautiful bridge between rustic Tuscan inspiration and refined plated service, especially suited for tasting menus, elegant first courses, or chef-driven vegetarian menus.
Why This Page Matters
This recipe shows how a soup can become a signature presentation dish. The tomato base stays smooth and deep in flavor, while the gnudi give the bowl visual focus, softness, and a more elevated dining identity.
Connected Experience
This page is structured to connect directly with your Soup Station, Menu Builder, and live inventory system, while also supporting future links to gnudi history, preparation, and related pasta pages.
Ingredients
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Ricotta & Spinach Gnudi — 480 g, prepared, about 8 pieces
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Sun-Dried Roma Tomatoes — 120 g, sliced
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Extra Virgin Olive Oil — 60 g, slowly emulsified into the soup; extra may be used for finishing
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Potable Water — 2000 g, default liquid; an approved light broth may be substituted and mapped separately
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Yellow Onion — 150 g, finely diced
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Garlic Cloves — 8 g, about 2 cloves
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Sea Salt — 10 g, or to taste
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Cracked Black Pepper — 2 g, freshly cracked; or to taste
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sun_dried_tomatoes and sdrytomatoes.webp. The 2,000 g liquid is mapped to Potable Water as the default base; if an approved light broth is used, that broth should be mapped as its own inventory identity.Preparation
- Simmer the onion and garlic in the water or light broth until tender and aromatic.
- Add the sliced sundried tomatoes and continue cooking for about 20 minutes so the flavor softens and infuses the liquid.
- Blend the soup until very smooth, slowly emulsifying with the olive oil to create a silky and stable texture.
- Season with sea salt and cracked black pepper to taste.
- Cook the ricotta and spinach gnudi gently in salted water until just set, then reheat carefully before service.
- Serve the hot soup in wide bowls, place the gnudi in the center, and finish with a drizzle of olive oil. Add Parmigiano if desired.
Bring This Bowl Into the Full Tuscany Cuisine System
This recipe is ideal for elegant soup courses, vegetarian tasting menus, and chef-driven seasonal offerings. It is already structured to sit cleanly inside your master soup page system, with menu builder and inventory mapping blocks in place.
Soup Technique
Slow emulsification with olive oil after blending gives the tomato base a velvety finish and a more luxurious mouthfeel. This step is what transforms a simple puree into a plated restaurant-style soup.
Service Notes + Chef Insight
- Serve in wide bowls to showcase the gnudi at the center.
- Allergens: the connected gnudi preparation contains milk, wheat/gluten, and egg.
- Finish with extra-virgin olive oil for shine and aroma.
- Fresh Parmigiano can be added at service if desired.
- Do not overcook the gnudi — they should stay soft, light, and barely set.
| Calories | 245 kcal |
| Protein | 9 g |
| Carbohydrates | 13 g |
| Fat | 17 g |
| Fiber | 3 g |
| Cholesterol | 32 mg |
| Sodium | 520 mg |