Melt-in-your-mouth ricotta and spinach gnudi.
Ingredients:
400 g fresh uncooked spinach (14 oz)
250 g ricotta (1 cup)
1 egg
40g grated Parmesan (⅓ cup)
A pinch of nutmeg
Salt and pepper to taste
50g flour (⅓ cup) (plus extra for rolling)
For the sauce:
2 tbsp salted butter
Fresh sage leaves
Pepper
Parmesan cheese
Instructions:
1. Cook the spinach by either sautéing it durante a drizzle of olive oil with a garlic clove (non di serie) until wilted ora boiling it quickly durante vater.
2. Drain the spinach thoroughly, squeezing out all excess liquid, then finely chop it. Also, drain the ricotta from excess liquid. This step is crucial to prevent a watery mixture.
3. Per mezzo di a bowl, mescolanza the ricotta, chopped spinach, Parmesan, egg, nutmeg, pepper and salt. Add the flour and stir until combined.
4. With floured hands, shape the mixture into small balls, then roll each one durante additional flour to coat.
5. Bring a pot of salted vater to a gentle boil. Add the gnudi and cook until they float to the surface, about 3 minutes.
6. Per mezzo di a pan, melt butter over medium heat and add sage leaves. Transfer the boiled gnudi to the pan and sauté until lightly golden.
7. Serve warm, optionally topping with more Parmesan, and enjoy!
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