Spinach And Ricotta Gnudi Recipes
GNUDI
Provided by Giada De Laurentiis
Categories appetizer
Time 23m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil.
- 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.
- 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.
RICOTTA & SPINACH GNUDI
Try these light ricotta and herb dumplings from Lina Stores for a classic Italian main. Serve your gnudi with plenty of sauce and parmesan
Provided by Lina Stores
Categories Dinner, Main course
Time 44m
Number Of Ingredients 9
Steps:
- Pour boiling water over the spinach, then leave to cool a little before squeezing out any excess liquid. Chop the spinach finely. Drain and squeeze out any excess water again. Put the spinach in a mixing bowl with the ricotta, egg yolks, breadcrumbs, flour, a grating of nutmeg, a pinch of salt and the cheese. Mix well.
- Scoop up 24 equal-sized lumps of the mixture, using an ice cream scoop if you have one, and shape each one into a log by rolling it between your hands. Lay each log on a baking sheet, then chill for 30 mins, or until needed.
- Bring a large pan of salted water to the boil. Lower the gnudi into the water, turn down to a simmer and cook for 3-4 mins (do this in batches if you need to). Meanwhile, heat the butter in a large frying pan, add the sage and fry until crisp. Drain the gnudi well, then tip into the pan with the sage, along with a good grating of cheese. Swirl everything together, doing it in batches if it's easier. Arrange four gnudi on each serving plate, pour over more of the sauce and scatter with more grated cheese.
Nutrition Facts : Calories 406 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium
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- Blanch spinach. Drain and let cool. With your hands, squeeze the spinach to remove excess water. Once it is very dry, chop it up finely. Add chopped spinach to a bowl.
- Drain ricotta and add it to the bowl with the spinach. Add 2/3 cup (160 milliliters) parmesan, egg yolks, salt, pepper, nutmeg, and lemon zest, and stir to combine. Sift in flour and stir in.
- Put the semolina flour into a bowl. Roll two tablespoons (30 milliliters) of the mixture into a ball and coat in semolina. Place on parchment paper. Repeat until all the mixture has been used up.
- Bring a pot of salted water to boiling. Add balls a few at a time and cook until they float to the surface, about three to five minutes.
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