Gnudi with tomato sauce recipe 1 egg, beaten 350g ricotta 35g grated Parmesan 100g plain or 00 flour 1 tbsp butter a pinch of fresh thyme Heat a little olive oil in a frying-pan and add the spinach. Allow the spinach to cook for one minute, turning frequently. Mix the egg, spinach, ricotta, Parmesan and flour in a bowl. Make small balls the size of a table tennis ball from the mixture. Boil a saucepan of water with a teaspoon of salt, the butter and the thyme. Add the balls to the water and cook for five minutes. Serve with the tomato sauce below, and garnish with a sprig or two of thyme. for the tomato sauce 1 onion, chopped 4 cloves of garlic, chopped 2 tbsp olive oil 400g plum tomatoes, halved 100g cherry tomatoes, halved 30g basil In a large pan, sauté the onion and garlic in olive oil until they begin to colour. Empty the plum and cherry tomatoes into a large bowl and mash together. Add the tomatoes and basil to the onion and garlic and simmer for 15 minutes. Hamish Anderson's wine choice 2009 Cirò "Aris," Sergio Arcuri, Calabria, Italy £15.50, Berry Brothers (bbr.com). If you buy only one juicy red to impress this summer, this should be it. Made with the local grape galioppo, this is sheer, unadulterated pleasure. Light in colour with a delicate perfume, it is all soft strawberry fruit before sour cherries and bright acidity take over.