Saturday, September 1, 2012

spinach & ricotta gnudi recipe


32 ounces of ricotta
32 ounces of spinach
2 egg yolks
1/2 cup of flour (add more if needed)
1 cup parmigiano reggiano
nutmeg to taste

drain ricotta. steam spinach. squeeze out extra water. chop fine. mix in with ricotta. add egg yolks. add the cheese. sprinkle the flour on and mix in flour. all ingredients together well. remove a handful out and roll into a rope and then proceed to cut into bite size pieces. cover cookie sheet with parchment. sprinkle on good amount of flour. cut the gnudi, place on tray and refrigerate for at least 1/2 an hour. add to salted boiling water. once they float to the top they are done.
serve with a brown butter sage sauce or light tomato sauce.
bon apetit!

second image via.

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