In a large mixing bowl, combine yeast, sea salt, organic cane sugar and flours. Whisk to combine.
Make a well in the dry ingredients and add olive oil and 1/2 cup (120 ml) of warm water to start. Stir with a wooden spoon to mix. Add more water as needed until a dough comes together.
Transfer to a clean, well-floured surface and knead until smooth and elastic - about 2 minutes - adding more flour as needed to prevent sticking.
Wipe out mixing bowl and add 1 tsp of olive oil. Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
While dough is resting, in a medium-sized bowl mix ricotta with ¾ cup herbs, sumac, salt and pepper. Set aside.
Once doubled in size, cut dough into 6 even pieces, arrange on a clean surface, and lay a damp warm towel on top. Let rest for a few minutes.
In the meantime, heat a large skillet (electric or cast iron) to medium-high heat (~ 375 degrees F).
One at a time on a lightly floured surface, roll each piece of dough into a large circle that's fairly thin (about ⅛ inch).
Lightly grease preheated skillet and lay down flatbread. Cook, without touching, for 2 1/2 minutes. Flip and cook for 2 1/2 minutes on the other side. Repeat, adding more oil to coat surface, until all flatbread is cooked.
Top each flatbread with ⅓ cup of ricotta mixture. Sprinkle lemon zest and a pinch of sumac for colour. Top with remaining ¼ cup mixed herbs. Drizzle with honey and olive oil. Serve immediately.
NOTE: Flatbread with ricotta, sumac, lemon zest and Israeli herbs pair well with a Clover Club cocktail.
Finely chop the mushrooms and 2 cloves of garlic. In a frying pan on medium heat, cook until the water from the mushrooms has evaporated and the mushrooms ae soft; about 15 minutes. Set aside until cool
In a large mixing bowl, combine the mushrooms with garlic, lemon zest, and ricotta. Add 1 tbsp of olive oil, and salt and papper to taste. Stir to combine.
Chop the cauliflower in small pieces, and finely chop 2 cloves of garlic. Sautee in a medium frying pan until soft; about 10 minutes.
Add the hot cauliflower in a food processor. Pulse until mostly pureed with some small pieces. In a large bowl. Add the peas, 1 cup parmesan, chili flakes, salt and pepper. Stir to combine.
Roll out pasta dough into 2 thin sheets. Spread a thin layer of the mushroom mixture on one sheet, and the cauliflower mixture on another sheet. Roll the sheets into a log. Cut the rolled pasta into 2 inch pieces.
In a baking dish, spread a think layer of tomato sauce on the bottom. Place the pieces of rolled pasta cut side down in the baking dish, and arrange them evenly. Top with tomato sauce and sprinkle with remaining parmesan cheese.
Bake for 20 minutes at 375 degrees. Serve and Enjoy!
Dice the onions, carrots, and celery into equal sized pieces. Cook on a medium-high heat until translucent with garlic, about 10 minutes.
Add the tomatoes, rosemary, thyme, chili flakes, and bay leaves. Bring to a boil then lower heat and bring to a simmer.
Heat 2 tbsp. of olive oil in a medium saucepan. Add the spinach, garlic, salt and pepper. Cook until spinach is wilted and still bright green, about 4-5 minutes. Set aside in a bowl and let cool. Once cooled, finely chop the spinach.
In a large bowl, combine the ricotta, lemon zest, spinach, eggs, and bread crumbs. Season with salt and pepper to taste.
Bring the tomatoe sauce to medium heat. Form the ricotta mixture into ping pong sized balls: these are now gnudi. Gently drop them into the sauce, cover and let cook for 10 to 12 minutes until they are firm.
Serve the gnudi into bowls and cover with sauce. Grate some parmesan cheese on top, serve and enjoy.
If you leave out the spinach and have plain ricotta Gnudi it will look like this.