SPINACH AND RICOTTA GNUDI WITH BROWN BUTTER AND LEMON

see below

SPINACH AND RICOTTA GNUDI WITH BROWN BUTTER AND LEMON
SPINACH AND RICOTTA GNUDI WITH BROWN BUTTER AND LEMON

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • see below

Directions

Take 3/4 lb fresh spinach, remove stems, rinse and steam until wilted, about 2 mintues, then squeeze the spinach dry. In bowl of food processor add spinach, 1 1/2 lb whole milk ricotta cheese, 1 egg, 1/2 tsp grated nutmeg and 1 tsp kosher salt. Process until smooth and then transfer mixture to large mixing bowl. Add 1 c unseasoned bread crumbs, 1 1/2 c all purpose flour, 1/2 c grated parmesan cheese. Stir to combine to a dough. Turn dough onto a clean dry rice floud dusted surface. Roll into a log that measures about 10 inches long by 3 inches wide. Cut the log into four equal pieces. use hands to roll each piece into 1 inch diamter rope. Dust hands with rice flour from time to time to ease rolling process. Cut each rope into 1 inch pieces. Bring a large pot of highly salted water to a boil. Add the gnudi and cook until they float to the top. Cook for about 2 minutes more. Remove gnudi from water using slotted spoon and place in baking dish. Set aside and keep warm until all gnudi have cooked. In a 10 inch skillet over high heat, brown 6 tbsp butter for about 2 minutes. Add the gnudi and carefully stir to coat with butter, carefully turn to brown all sides, about 1 1/2 minutes per side. Remove to serving platter and garnish with fresh squeezed lemon. Sprinkle with grated parmesean cheese and serve immediaetly. WE TRIED THIS 11/2011 AND I THOUGHT IT WAS OK, BUT KIDS REALLY LIKED IT, MY SPINACH AMOUNT WAS OFF SO MAKE SURE THAT IS RIGHT, AND I DIDNT USE RICE FLOUR AND THAT TOO MAY HAVE MESSED IT UP.

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