- 6
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
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.