Spinach Riccotta Gnudi

By Bujvary

Peoplemagazine.com

Ingredients

• 1 lb ricotta, sheep's milk
• 2 eggs, yolks
• 1/4 cup spinach, blanched and chopped fine
• 1/2 cup Parmesan
• 4 tbsp flour
• 3 tbsp fresh breadcrumbs
• To taste nutmeg, grated
• To taste salt
• To taste pepper

Preparation

Step 1

Procedure
• Mix all the ingredients together & let rest for 10 minutes.
• Make two small balls and test cook. Place in boiling water until they float, then shock in ice water.
• Taste; if they are too soft and don't hold together, add more flour and test again.
• Portion all of the gnudi and roll into balls.
• Cook and shock as before, then coat in olive oil and reserve.


To Serve
• Bring a large pot of water to a simmer and add the gnudi.
• In a separate sauté pan, take some of the water from gnudi, butter and sage. Bring to a boil over medium heat.
• Drain gnudi and toss in pan with the butter and sage, and gently mix until they are coated.
• Finish with Parmesan and a drizzle of virgin olive oil.