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Gnudi

These are like eating little ricotta clouds filled with spinach and flavor. These are a lot like a gnocchi just not as dense.
Prep Time 20 minutes
Cook Time 5 minutes
Course Main Course
Cuisine Italian
Servings 54 pieces

Ingredients
  

  • 5 cups Fresh spinach
  • 1/4 cup Extra virgin olive oil
  • 2 1/2 cups Sheep ricotta 350 g
  • 3/4 cup flour + 1/2 cup extra for breading
  • 1 clove garlic minced
  • 1/3 cup Parmigiano Reggiano DOP grated
  • 1 egg
  • Salt up to taste
  • a pinch Black pepper
  • Nutmeg to taste

For the Sauce

  • 3/4 cup Butter
  • 1 sprig fresh Sage
  • a pinch Salt
  • a pinch Black pepper
  • 1/4 cup Parmigiano Reggiano DOP fresh grated

Instructions
 

  • Wash and dry the spinach.
  • Place you oil into a large skilling and heat over medium heat, add the garlic and sauté for a minute.
  • Then pour in the spinach, cover the pan with the lid and let the spinach wilt over medium-low heat for 7-8 minutes.
  • Once the spinach is cooked transfer to a colander placed on a bowl, to drain the excess liquid, squeezing them with a rubber spatula.
  • Also place the ricotta on a colander and drain in the same way, as well.
  • Combine the ricotta and spinach in a large bowl.
  • Season with pepper and salt and add a generous grating of nutmeg for added flavor.
  • Then pour in the grated Parmesan, egg, and sift in the flour.
  • Pinch out a small amount of mixture (about 18-20 g) and shape it into a slightly flattened ball. Pass it in the flour and place it on a tray covered with parchment paper.
  • Continue with until you have no more mixture left.
  • Put the gnudi into a pot of boiling salted water.
  • Meanwhile, in a large skillet, melt the butter over low heat together with the sage.
  • Boil the gnudi for a few minutes, and as soon as they come to the surface, drain them and transfer them directly to the pan.
  • Gnudi are pretty delicate, let the gnudi simmer in the butter briefly without turning them, just rotating the pan.
  • Place on a dish and serve immediatly!
This is Gnudi when they are finished….. This is a picture from GialloZefferano
Mixing everything together

A tip. If you do not add enough flour your Gnudi will fall apart in the water. If you feel like the dough is too wet you need to add more flour.