My #SummerKitchen Part 15 ➡️ GNUDI WITH TOMATO SAUCE ⬅️ ...another spontaneous meal today that tastes absolutely delicious! ...I posted my ravioli recipe just the other day... ...I had some pasta dough to use up again, and the garden is currently yielding Swiss chard in abundance—so it was obvious where this was headed: ravioli stuffed with Swiss chard...😋 ...if you’re interested, you can check out the previous ravioli recipe to see how it’s done (Ravioli with Swiss chard filling) ...this post is all about making the best use of leftovers: The only new addition is the tomato sauce, made from fresh garden tomatoes (🍅Pera Abruzzo) I poured boiling water over the tomatoes and peeled them. I roughly chopped them and simmered them in a pan with chopped onions, garlic, and oregano until the liquid had reduced by about half. I spiced it up a bit with Piment d’Espelette and seasoned it with salt and freshly ground pepper. ...I beat an egg into the remaining filling, added some finely diced goat cheese, breadcrumbs, and flour, mixed it all thoroughly, and seasoned to taste with salt and freshly ground pepper. Then I shaped them into medium-sized dumplings (“gnudi”) and rolled them in flour. I let them simmer in salted water for 10 minutes, then lifted them out of the water with a strainer. ⚠️ Test-cook one dumpling first! I cooked the pasta dough pieces until al dente, drained them, and added them to the tomato sauce along with the gnudi. Served with fresh basil, it was a delicious dish made from the leftovers of my ravioli batch... It was so delicious—even my wife was smacking her lips ☺️ ... I’ll definitely be making this on purpose again in the future...😋😋😋