Spinach and Ricotta Gnudi

5 mins
Serves 1
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Directions

  1. 1Wash and chop the spinach.
  2. 2Wash and chop the spinach.
  3. 3Wash and chop the spinach.
  4. 4In a bowl, combine ricotta, egg, parmesan, breadcrumbs, lemon zest, and salt. Mix well.
  5. 5In a bowl, combine ricotta, egg, parmesan, breadcrumbs, lemon zest, and salt. Mix well.
  6. 6In a bowl, combine ricotta, egg, parmesan, breadcrumbs, lemon zest, and salt. Mix well.
  7. 7Use a cookie scoop to portion out the mixture into balls.
  8. 8Use a cookie scoop to portion out the mixture into balls.
  9. 9Use a cookie scoop to portion out the mixture into balls.
  10. 10Dust the balls with semolina flour and roll them gently.
  11. 11Dust the balls with semolina flour and roll them gently.
  12. 12Dust the balls with semolina flour and roll them gently.
  13. 13Place the prepared gnudi on a baking sheet and let them rest in the fridge for an hour.
  14. 14Place the prepared gnudi on a baking sheet and let them rest in the fridge for an hour.
  15. 15Place the prepared gnudi on a baking sheet and let them rest in the fridge for an hour.
  16. 16Bring salted water to a boil and cook the gnudi for four to five minutes.
  17. 17Bring salted water to a boil and cook the gnudi for four to five minutes.
  18. 18Bring salted water to a boil and cook the gnudi for four to five minutes.
  19. 19While the gnudi cool, prepare the pesto or Calabrian butter sauce.
  20. 20While the gnudi cool, prepare the pesto or Calabrian butter sauce.
  21. 21While the gnudi cool, prepare the pesto or Calabrian butter sauce.
  22. 22Add the cooked gnudi to the sauce.
  23. 23Add the cooked gnudi to the sauce.
  24. 24Add the cooked gnudi to the sauce.
  25. 25Serve immediately.
  26. 26Serve immediately.
  27. 27Serve immediately.

Ingredients

  • 10 oz fresh spinach
  • 10 oz fresh spinach
  • 10 oz fresh spinach
  • 15 oz whole milk ricotta
  • 15 oz whole milk ricotta
  • 15 oz whole milk ricotta
  • 1 egg
  • 1 egg
  • 1 egg
  • 1.5 oz parmesan cheese
  • 1.5 oz parmesan cheese
  • 1.5 oz parmesan cheese
  • 0.5 cup breadcrumbs
  • 0.5 cup breadcrumbs
  • 0.5 cup breadcrumbs
  • 1 tbsp lemon zest
  • 1 tbsp lemon zest
  • 1 tbsp lemon zest
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 0.25 cup semolina flour
  • 0.25 cup semolina flour
  • 0.25 cup semolina flour
  • 4 oz pesto butter sauce
  • 4 oz pesto butter sauce
  • 4 oz pesto butter sauce
  • 4 oz Calabrian butter sauce
  • 4 oz Calabrian butter sauce
  • 4 oz Calabrian butter sauce

Equipment

knifecutting boardbowlsievegratercookie scoopbaking sheetsaucepanfrying panforkspoon