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Shared By Katie Heathershaw

Baked Spinach And Ricotta Gnudi In Roast Tomato Eggplant Sauce | The Brick Kitchen

Ingredients

  • 2 tablespoons olive oil
  • 1 medium-large eggplant cubed
  • 250 g fresh cherry tomatoes halved
  • 1 400g can cherry tomatoes
  • 2 cloves garlic finely chopped
  • salt and pepper
  • 1/2 teaspoon red chilli flakes
  • Ricotta gnudi
  • 150 g spinach
  • 280 g good quality deli ricotta (firm)
  • 1 egg beaten
  • 1/4 cup finely grated parmesan
  • zest 1/2 lemon
  • 2 tablespoons plain flour
  • salt and pepper
  • 1/2 cup fresh basil

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