Ricotta and Spinach Gnudi

18 mins
Serves 8
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Directions

  1. 1Mix ricotta, spinach, Parmesan, egg, nutmeg, pepper, and salt.
  2. 2Mix ricotta, spinach, Parmesan, egg, nutmeg, pepper, and salt.
  3. 3Mix ricotta, spinach, Parmesan, egg, nutmeg, pepper, and salt.
  4. 4Add flour and stir until combined.
  5. 5Add flour and stir until combined.
  6. 6Add flour and stir until combined.
  7. 7Shape the mixture into small balls.
  8. 8Shape the mixture into small balls.
  9. 9Shape the mixture into small balls.
  10. 10Roll each ball in flour.
  11. 11Roll each ball in flour.
  12. 12Roll each ball in flour.
  13. 13Boil in salted water until they float to the surface (about 3 minutes).
  14. 14Boil in salted water until they float to the surface (about 3 minutes).
  15. 15Boil in salted water until they float to the surface (about 3 minutes).
  16. 16Sauté in melted butter with sage leaves until lightly golden.
  17. 17Sauté in melted butter with sage leaves until lightly golden.
  18. 18Sauté in melted butter with sage leaves until lightly golden.
  19. 19Serve warm, optionally topping with more Parmesan cheese.
  20. 20Serve warm, optionally topping with more Parmesan cheese.
  21. 21Serve warm, optionally topping with more Parmesan cheese.

Ingredients

  • 400 g fresh uncooked spinach
  • 400 g fresh uncooked spinach
  • 400 g fresh uncooked spinach
  • 250 g ricotta
  • 250 g ricotta
  • 250 g ricotta
  • 1 egg
  • 1 egg
  • 1 egg
  • 40 g grated Parmesan
  • 40 g grated Parmesan
  • 40 g grated Parmesan
  • 1 pinch nutmeg
  • 1 pinch nutmeg
  • 1 pinch nutmeg
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 50 g flour
  • 50 g flour
  • 50 g flour
  • 1 flour
  • 1 flour
  • 1 flour
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 1 fresh sage leaves
  • 1 fresh sage leaves
  • 1 fresh sage leaves
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 Parmesan cheese
  • 1 Parmesan cheese
  • 1 Parmesan cheese

Equipment

bowlforkpotpan