Gnudi
These are like eating little ricotta clouds filled with spinach and flavor. These are a lot like a gnocchi just not as dense.
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!