Boiled spinach balls

Serves 1
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Directions

  1. 1Combine chopped spinach with ricotta, Parmigiano, flour, salt, and egg yolks.
  2. 2Shape the nudy.
  3. 3Cook the nudy until they float to the top.
  4. 4Place them directly over the sauce.
  5. 5Top with grated ricotta salata.
  6. 6Enjoy.
  7. 7Prepare a roasted cherry tomato & garlic sauce.
  8. 8Serve the spinach & ricotta gnudi over the roasted cherry tomato & garlic sauce.
  9. 9Top with ricotta salata.
  10. 10Roast cherry tomatoes.
  11. 11Roast garlic cloves.
  12. 12Season with salt.
  13. 13Add basil.
  14. 14Use pasta water as needed for the sauce.
  15. 15Combine 2 cups whole milk ricotta, 5 oz. chopped frozen spinach (thawed), 1/2 cup finely grated Parmigiano Reggiano, 1/3 cup '00' flour, 2 egg yolks, and 1/4 tsp. salt for the Spinach & Ricotta Gnudi.
  16. 16For the Roasted Cherry Tomato Sauce, combine 2 pints cherry tomatoes, 1/2 cup peeled garlic cloves, 1/4 cup extra virgin olive oil, and salt to taste.
  17. 17Add 1 sprig of basil to the Roasted Cherry Tomato Sauce.
  18. 18Use pasta water as needed for the Roasted Cherry Tomato Sauce.
  19. 19Top the gnudi with ricotta salata or Parmigiano.

Ingredients

  • 2 cups whole milk ricotta
  • 5 oz. chopped frozen spinach, thawed
  • 0.5 cup Parmigiano Reggiano, finely grated
  • 0.33 cup \u201800\u2019 flour
  • 2 egg yolks
  • 0.25 tsp. salt
  • Ricotta salata or Parmigiano, for topping
  • 2 pints cherry tomatoes
  • 0.5 cup garlic cloves, peeled
  • 0.25 cup extra virgin olive oil
  • Salt to taste
  • 1 sprig basil
  • Pasta water, as needed