Pair with Whites
Spinach Gnudi
Ingredients
- 2 450 gram containers ricotta
- ½ cup grated Parmesan cheese
- 16 oz chopped frozen spinach - thawed and squeezed dry
- ½ tsp salt
- 2 cups fine semolina
- To finish:
- 1 cup salted butter
- 4-5 fresh sage leaves
- Salt and pepper to taste
Instructions
- Stir together ricotta, parmesan, spinach and salt.
- Sprinkle 1 cup of semolina on a baking sheet.
- Dust hands with semolina and gently roll ricotta into balls about 30 grams (2 Tbsp) in size.
- The gnudi are quite soft and require a gentle touch.
- Place on semolina lined tray and roll to coat.
- Continue until tray is full adding semolina as needed and keeping hands clean and dusted to prevent sticking.
- Place tray in the fridge, uncovered overnight.
- (The semolina helps pull the moisture out of the gnudi).
- When ready to eat, remove from fridge, and dust off excess semolina from gnudi.
- Cook gnudi in large pot of boiling salted water until gnudi are floating, about 3-4 minutes.
- Meanwhile, in large saute pan, heat butter over medium heat until browned, about 5-6 minutes.
- Add sage leaves and remove from heat.
- Remove gnudi from water into pan with butter, toss to coat.
- Serve with parmesan and pepper and additional butter drizzle.
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