Gnudi are gnocchi-like dumplings made with ricotta cheese instead of potato. The result is often a lighter, “pillowy” dish, unlike the often denser, chewier gnocchi.
Ingredients (serves 4)
- 150g English spinach, stems removed
- 1 1/2 cups (360g) fresh ricotta, well drained
- Pinch of ground nutmeg
- 3/4 cup (60g) finely grated parmesan, plus extra to serve
- 2 egg yolks, lightly beaten
- 1/2 cup (75g) plain flour, sifted, plus extra to dust
- 100g unsalted butter
- 16 sage leaves
Method
- Cook the spinach leaves in a saucepan of boiling, salted water for 1 minute, or until just wilted. Drain and refresh under cold water, then squeeze out as much liquid as possible.
- Finely chop the spinach, then place in a bowl with the ricotta, nutmeg, parmesan and egg. Season and stir to combine, then mix in the flour. The mixture should be slightly sticky, but not too wet - add a little more flour if needed. Shape the ricotta mixture into walnut-sized balls, then lightly dust with flour.
- In batches, cook the gnudi in a large saucepan of salted, simmering water for 1-2 minutes until they rise to the surface. Remove with a slotted spoon and set aside on a plate.
- Meanwhile, melt the butter in a frypan over medium heat. Add the sage and cook for 2-3 minutes until the sage is crisp and the butter is starting to brown.
- Add the gnudi to the frypan and gently toss to combine. Divide gnudi and sage burnt butter among plates and serve sprinkled with extra parmesan.
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