A few weeks ago I was looking for ideas to use up some ricotta (been traveling so I'm a little behind on blogging!). Elly recommended this Giada recipe for Gnudi. I had never heard of it before, so did some research and found out that gnudi is pretty much ravioli without the pasta...just the filling.
I used fresh spinach instead of frozen. I threw a full bag of it into the water as it was coming to a boil, and removed it after 30 seconds. After squeezing out all of the water, I roughly chopped it. I also added 2 cloves of garlic to the recipe.
- 1 cup whole milk ricotta cheese
- 1 pound frozen spinach, thawed and squeezed dry (I used 1 bag of fresh spinach)
- 1 cup grated Parmesan
- 2 eggs
- 2 egg yolks
- Added: 2 cloves garlic, pressed
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 5 tablespoons all-purpose flour, plus 1 cup for coating
- 1 jar store bought marinara sauce, heated
- Bring a large pot of salted water to a boil. (this is when I quickly wilted the fresh spinach)
- In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks.
- Stir in nutmeg, salt, pepper, and flour.
- Form mixture in to small, flattened balls (this is easier to do if your hands are wet).
- Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary.
- Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.
- Arrange gnudi on a platter and lightly drizzle with marinara sauce.
Having never had gnudi, I didn't know what to expect. They were good, but I could taste too much of the flour. The recipe made 10 nice sized gnudi.
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