Red sauce (Sugo):
1tin diced tomatoes
1 bottle tomato Passata
2tbspn olive oil
1 lrg garlic clove
1 tspn salt
1/2 tspn White pepper
1 tspn Oregano
Gnudi:
1 kg ricotta
250g spinach, (optional) cooked & chopped
3 tbspn parmigiano
1 tspn nutmeg
1 tspn salt
2 whole eggs
1 egg yolk
300g plain flour
* Cook in simmering water till they float to the surface.
Baking:
Parmigiano
Mozzarella
25 minutes on 180°
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