40 min · 1 serving · @Giulia Ardizzone
Ricotta and Spinach Gnudi
Tender Tuscan dumplings of ricotta, spinach and Parmesan, poached until they float and finished in sage brown butter with extra Parmesan.
Nutrition per serving
- 410 kcal
- 23 g protein
- 21 g carbs
- 26 g fat
Ingredients
- 135 g fresh spinach
- 85 g ricotta
- ¼ egg, beaten
- 13 g grated Parmesan, plus extra to serve
- 1 pinch nutmeg
- 1 pinch salt
- 1 pinch black pepper
- 17 g flour, plus extra for rolling
- ⅔ tbsp salted butter
- 3–4 fresh sage leaves
Steps
- Wilt the spinach in a pan or boil it briefly, then squeeze out all the liquid and chop finely; drain the ricotta too.
- Mix the ricotta, spinach, Parmesan, egg, nutmeg, salt and pepper, then stir in the flour.
- With floured hands, shape the mixture into small balls and roll each in flour.
- Cook the gnudi in gently boiling salted water until they float, about 3 minutes.
- Melt the butter with the sage leaves, add the drained gnudi and sauté until lightly golden; serve topped with Parmesan.
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