Knudi by Lydia

By pattie_d

Ingredients

• 1 pound fresh ricotta , drained
• 1 egg
• 1 cup dry spinach puree, (see recipe for Spinach Pasta Dough)
• 1/4 cup Parmigiano-Reggiano, freshly grated
• 6 tablespoons bread crumbs
• 1/4 cup flour, plus flour for rolling
• 1/2 teaspoon salt
• freshly ground black pepper
• 1 recipe Butter and Fresh Sage Sauce
• 1/2 cup Grana Padano, freshly grated

Details

Servings 6
Adapted from lidiasitaly.com

Preparation

Step 1

Start heating a large pot of salted water.

Blend the ricotta and the egg together in a large bowl. Mix in the spinach, cheese, bread crumbs, flour, salt and pepper, and knead lightly.

Test the consistency of the dough by scooping up a heaping tablespoon, forming it into a ball, and flouring it. Drop it into the boiling water; if it does not hold its shape and rise to the surface of the water within a minute, add more bread crumbs to your dough.

Drop the gnudi gently one by one into the boiling water and cook for about 2 or 3 minutes, until they rise to the top, and come to a rolling boil. To test for doneness, scoop out a ball and press it with your fingers: the dumpling dough when cooked should bounce back, leaving no indentation. Gnudi would go nicely with a butter and sage sauce. Top with freshly grated cheese before serving.