Greens and Ricotta Gnundi

12 oz ricotta cheese

1/2 cup flour

1 oz Parmesan cheese, grated

1 tbsp pinko bread crumbs

3/4 tsp salt

1/2 tsp pepper

1/4 tsp lemon zest

10 oz greens frozen (spinach, kale, etc) or 2/3 cup cooked, squeeze excess water

2 egg whites

Sauce:

4 tbsp butter

3 garlic closes sliced

12 oz grape or cherry tomatoes , halved

2 tsp cider vinegar

1/4 tsp salt

1/4 tsp pepper

2 tbsp fresh basil

Gnundi

1. Line a baking sheet with paper and spread ricotta on it. Let rest 10 minutes.
2. Combine flour, Parmesan, panko, salt, pepper and lemon zest in a large bowl.
3. Process greens in a food processor until finely chopped.
4. Fold paper towels over ricotta and press to remove remaining liquid.
5. Add greens and ricotta to bowl with flour mixture and combine,
6. Take heaping tsps and shape into 1-in balls. Should make 40-50.

Sauce

1. Melt butter in small sauce pan. Add garlic and swirl occasionally until garlic turns brown.
2. Add tomatoes and vinegar, then cover with lid.

Finish

1. Bring one quart water to bowl in Dutch oven. Add 1.5 tsp salt. Then add ricotta balls, and simmer for 5 min.
2. As ricotta balls cook, add salt and pepper to sauce and heat ove medium high until tomatoes soften, ~2 min.
3. Divide sauce between 4 bowls. Add Gnudi on top of sauce. Garnish with shredded Parmesan and basil.