Italian Stuffed Flank Steak, Spinach and Ricotta Gnudi with Spicy Tomato Sauce, and Classic Caesar Salad. I really up-ed my kitchen bombshell skills this week at the Social Table. My job was the spicy tomato sauce and I have to stay it was pretty darn awesome and so I wanted to share this super easy recipe.
Spicy Tomato Sauce
Makes 3 cups
2 T. Olive Oil
1 Small Onion- finely chopped
1/2 cup Marsala or Dry White Wine
Salt & Pepper
2 Clove Garlic-minced
3 cups Crushed Italian Tomatoes
1/4 tsp. Red Chilli Flakes
2 T. Italian Parsley- finely chopped
Heat olive oil in a saucepan over medium-high heat, add the onion and cook until soft, about 5 minutes. Add the garlic and chili flakes and cook until aromatic, about 1 minutes. Add the marsala and cook until reduced, then add the tomatoes. Season and cook on a low simmer until thickened, add chili flakes to increase heat. Finish with chopped parsley.
If you would like some Gnudi with that sauce, here ya go:
Ricotta & Spinach Gnudi
Serves 6-8
2 cups Ricotta
1/2 tsp Ground Black Pepper
1/2 tsp Salt
1 package Frozen Chopped Spinach
1 Egg + 1 Yolk- lightly beaten
1/2 cup Parmesan- finely grated
3/4 cup Flour
Mix ricotta, egg, yolk, cheese, spinach and salt and pepper together in a large bowl until well blended. Add in the flour and stir until just combined (try not to over work the mixture).
Dust an edged baking sheet with flour. Using two large soup spoons form the dough into quenelles and place on the floured sheet tray.
Cook gnudi in a large pot of salted, boiling water, stirring occasionally, about 5-7 minutes (gnudi will float to surface quickly but wait until centers are set). Remove from the water with a slotted spoon and toss with tomato sauce and extra cheese.
Trust me it will knock your socks off.
Enjoy! XO Goldie
