GNUDI

By cam_46

Ravioli without the pasta shell... Also called Italian Dumplings

Ingredients

• 12 oz fresh spinach (I used one box frozen)
• 8 oz whole milk ricotta (drained)
• 1 egg yolk
• 1/2 Cup finely grated parmesan
• 1/2 Cup flour
• 1/2 to 3/4 teas salt
• 1/2 teas grated nutmeg
• pepper to taste
• 1/2 stick salted butter
• 6 large fresh sage leaves

Details

Servings 4
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

Cook fresh spinach (or drain frozen) in a largepot till wilted. Allow to cool; squeeze to remove water.
Chop it finely in a food processor. Mix together in a bowl with ricotta, egg yolk, parmesan, flour, salt nutmeg, & pepper.
Form small dumplings with your hands, using about 2 teaspoons mixture per dumpling (Tightly pack the mixture so it won't break up in the water) Place gnudi on a floured surface, making sure they don't touch each other.
Heat a large pot of water (well salted) to a boil over high heat; add the gnudi in batches, being careful not to crowd them.
After gnudi float to the surface, cook 2-4 minutes. Lift them out with a slotted spoon, transfer to a warm serving dish coated with a little olive oil to prevent sticking. Repeat.
Meanwhile, for the sage sauce, melt butter with sage leaves in a large skillet. Toss the cooked gnudi in the butter sauce. Serve, sprinkled with freshly grated parmesan.