Name: Healthy pumpkin and ricotta savoury cakes.
Yield: 12
Ingredients: 7 oz pumpkin puree; 8 egg whites; 9 oz fresh ricotta cheese; 4 tabsp grated Parmesan; 1 pinch grated nutmeg; to taste salt and pepper; to taste mixed seeds

Healthy pumpkin and ricotta savoury cakes.

Servings

Ingredients

Servings

Ingredients

Instructions

Mix very well pumpkin puree, ricotta cheese, Parmesan, nutmeg, salt and pepper. In a separate bowl beat egg whites with an extra pinch of salt until white and fluffy.
Add the pumpkin mixture to egg whites, mix folding gently until well combined.
Pour mixture into a muffin tin, you should end up with 12-14 cakes. Sprinkle every cake with mixed seeds.
Bake at 356°F for 25-30 minutes, serve cold or room temperature.

Gnudi toscani, Tuscan ricotta cheese and spinach dumplings.

Servings

Ingredients

10 oz sheep's ricotta
10 oz cow's ricotta ( 20 oz cow's ricotta if you can't find sheep, if so use 2 eggs and not 1).
17 oz fresh or frozen spinach
2 oz all purpose flour (plus some for coating)
1 big egg
2 oz grated Parmesan
1 pinch grated nutmeg
1 pinch salt
2 oz butter
6 leaves sage

Servings

Ingredients

10 oz sheep's ricotta
10 oz cow's ricotta ( 20 oz cow's ricotta if you can't find sheep, if so use 2 eggs and not 1).
17 oz fresh or frozen spinach
2 oz all purpose flour (plus some for coating)
1 big egg
2 oz grated Parmesan
1 pinch grated nutmeg
1 pinch salt
2 oz butter
6 leaves sage

Instructions

Wash, rinse and cook spinach for few minutes in a pan. Drain them very well and chop roughly.
In a bowl mix ricotta, flour, salt, nutmeg and egg(s), add spinach and mix well.
With slightly wet hands take a small amount of dough, roll it into the shape of a small sausage. Do it with all the dough then roll the gnudi into the flour.
Bring a big pan of water with salt to the boiling point, put in some gnudi at time, when they float drain them and put into a baking tray.
When you have all your gnudi on the baking tray melt butter with sage and cover gnudi with it and grated parmesan, bake at 360°F for 25-30 minutes or until Parmesan is gold and crispy. Serve hot.