pasta - Gnudi (gnocchi)

By tinathorn

Ingredients

• 1 cup whole milk ricotta cheese
• 2 bunches fresh spinach, sauteed, drained & chopped or 1 pound frozen spinach, thawed and squeezed dry
• 1 cup grated Parmesan
• 2 eggs
• 2 egg yolks
• 1/4 teaspoon freshly grated nutmeg
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon xanthan gum
• 6 tablespoons Gluten Free Mama's Flour Blend, plus 1 cup for coating
• Gluten Free Marinara Sauce, heated, for serving

Details

Servings 1
Adapted from gfreefoodie.com

Preparation

Step 1

Bring a large pot of salted water to a boil.

Put one cup of the Gluten Free Mama's Flour Blend in a medium sized bowl.

In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, xanthan gum and Gluten Free Mama's Flour Blend. Chill for 20-30 minutes.

Form mixture in to small, flattened balls. Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.

Arrange gnudi on a platter and drizzle with marinara sauce for serving. Top with shaved Parmesan if desired.