Vitamin Daily

Gnudi: ignudi, nudi, or nudi ravioli are what Florentines call the loosely packed spinach-and-ricotta dumplings that look like slightly overgrown gnocchi.

We asked Greg Bolton of Toronto’s Pantry to share his recipe made with homegrown Red Fife flour ($9.99 for a 2.5 kilo bag) and Ontario Buffalo ricotta.

Ingredients
1lb Buffalo ricotta
1 large egg, beaten
1/3 cup Pecorino Romano cheese, grated super-fine, plus extra for serving
Big pinch of salt
Big pinch of black pepper
3/4 cup Red Fife flour, plus extra for dusting

Method
Get a pot of salted water boiling—preferably a pretty large one.

In a large bowl, combine ricotta, egg, cheese, salt, pepper, flour. Mix it up until you're able to roll it into small logs of about an inch in length, then flatten them slightly on a pre-floured surface and flip them around a bit so they're dredged nicely in the flour. Don't be too fussy, imperfection is definitely part of the charm here.

Carefully shake off each log a bit after dusting and lay it off onto a plate or pan. They'll be pretty delicate, so be gentle.

Once all dough has been formed—and your water's at a rapid boil—gently ease the gnudi into the water. Be careful not to overcrowd the pot. If you need to, work in batches.

After 3-4 minutes, the gnudi should be floating on the surface. Fish them out with a slotted spoon and place on warmed plates or a warmed platter if you're eating family style.

Serve with Pantry’s homemade San Marzano sauce ($5.50 for half-litre jar) and some Pecorino cheese.

Pantry, 974 College St., Toronto, 416-364-2495, http://pantry.to