SPINACH AND RICOTTA GNUDI WITH BROWN BUTTER AND LEMON

By stevek980

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Ingredients

• see below

Preparation

Step 1

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.