Spinach and Ricotta Gnudi with Tomato-Butter Sauce

Name: Spinach and Ricotta Gnudi with Tomato-Butter Sauce
Cuisine: Europe, Italian
Ingredients: 12 ounces (1½ cups), whole-milk ricotta cheese; 1/2 cup, all-purpose flour; 1 ounce, Parmesan cheese, grated (1⁄2 cup), plus extra for garnishing; 1 tablespoon, panko bread crumbs; 3/4 teaspoon, table salt, plus salt for cooking gnudi; 1/2 teaspoon, pepper; 1/4 teaspoon, grated lemon zest; 10 ounces, frozen whole-leaf spinach, thawed and squeezed dry; 2 , large egg whites, lightly beaten; 4 tablespoons, unsalted butter; 3 , garlic cloves, sliced thin; 12 ounces cherry or, grape tomatoes, halved; 2 teaspoons, cider vinegar; 1/4 teaspoon, table salt; 1/4 teaspoon, pepper; 2 tablespoons shredded, fresh basil

Main Courses
Europe
Italian
Eggs & Dairy
Cheese

By Lan Lam ･ Appears in Cook's Illustrated January/February 2021, America's Test Kitchen TV

Cobbled together from ricotta and greens, these dumplings have long evoked rustic Italian cooking. Yet precision is required to get their pillowy texture just right.

SERVES 4 as a main dish or 6 as a side dish

TIME 1¼ hours

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