Spinach & Ricotta Gnudi

Serves 4-6



For the Dough:

8 oz fresh spinach
1 1/2 cups whole milk ricotta cheese
3/4 cup grated Parmigiano Reggiano cheese
1 egg
Nutmeg, salt and pepper to taste
Flour to dust

For the Sauce:

3 Tbsp butter
6 sage leaves
Shaved Parmigiano Reggiano for garnish

Step 1:

Bring a 3 quart pot of water to a boil, add salt.  Wash and drain the spinach.


Step 2:

Blanch the spinach in the boiling water for 2-3 minutes.  Drain and cool.  Wring out excess water in a kitchen towel or paper towels.  Chop spinach.


Step 3:

Mix the ricotta, Parmigiano Reggiano, egg, nutmeg, salt and pepper in a large bowl.  Add the chopped spinach.


Step 4:

Shape the ricotta mixture into balls the size of small eggs and roll in flour.  Set the shaped balls onto a baking sheet dusted with flour.


Step 5:

Melt the butter in a small saute pan.  Chop the sage and add to the pan.  Once fragrant (1-2 minutes), turn off heat.


Step 6:

Bring a 3 quart pot of water to a gentle boil and add salt (can use the same pot from the spinach).  Gently drop the gnudi into the water.  Boiling 3 at a time, remove with a slotted spoon when gnudi rise to the surface and drain on a plate lined with paper towels.  Serve immediately topped with butter sauce and garnished with shavings of Parmigiano Reggiano.


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