Gluten-free gnudi with chicken and ham sauce
The “gnudi” (naked) are ravioli without pasta around and is a typical Tuscany recipe. They are usually seasoned with melted butter and sage or meat sauce; I seasoned them with a chicken and ham sauce.
Preparation time 30 minutes
Ingredients for 2 persons:
200 g of sheep’s ricotta cheese
300 g of fresh spinach
3 tablespoons of gluten-free flour mix (I used the BiAglut flour)
50 g of grated Parmesan cheese
For the sauce:
100 g of chicken breast
50 g of prosciutto ham
4 tablespoons of tomato sauce
1 tablespoon of extra virgin olive oil
Clean and remove spinach stems. Cook them in boiling water, squeeze them well and let cool.
Meanwhile, prepare the sauce by cutting chicken breast and ham in small chunks. Cook them with a spoonful of oil for 4-5 minutes, add the tomato sauce, rosemary, chili, salt and a little water and let it cook for 10 minutes, letting dry the sauce well.
Cut the spinach into small pieces, add ricotta, egg, salt, pepper, parmesan and stir. Add 2 tablespoons of flour and mix again (if you need it, add more flour to the desired texture). The dough will be quite soft.
With dough make elongated balls and pass them into some flour.
Boil the water, salt and add a tablespoon of oil before cooking the “gnudi”. Cook the “gnudi” in boiling water for about 2 minutes (they are ready when they rise to the surface).
Season with sauce, a bit of grated pecorino cheese and serve immediately.
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