Gratinated gnudi with ricotta, spinach, and Il Puro

Let the ELVEA Il Puro tomato sauce simmer gently while you prepare the rest of the dish.

Wash the spinach and chop it coarsely. Fry it in a pan with a little butter, oregano, and nutmeg.

Drain the spinach well and squeeze out as much moisture as possible, for example by using a sieve.

Mix the spinach in a bowl with the egg, ricotta, flour, Parmesan, oregano, salt, and nutmeg.

Dust your hands and the work surface with flour and shape small balls from the mixture.

Cook the gnudi in boiling water for 2 to 3 minutes. Then, transfer them to an oven-safe dish with the tomato sauce. Sprinkle with Parmesan and/or grated mozzarella.

Broil for 3 to 4 minutes. Keep a close eye on it so the cheese doesn't burn.

Serve the gnudi with pasta or some bread.