These Italian dumplings are basically gnocchi without the pasta covering. For best results, use fresh Italian ricotta cheese, which can be found in Italian markets or specialty stores. Coarse flour is best for dusting the baking sheet; you can substitute flour, but be careful not to have the gnudi absorb too much flour. The recipe yields 4 servings and requires 1 pound of fresh spinach, with stems removed and washed, 3/4 cup of fresh Italian ricotta cheese (about 6 ounces), drained for 30 minutes in a fine sieve, 3/4 cup of finely grated Parmigiano-Reggiano cheese (about 1 ounce), plus more for serving, 1 teaspoon of coarse salt, a pinch of freshly ground black pepper, 2 large egg yolks, lightly beaten, 1/2 teaspoon of freshly grated nutmeg, 1/2 cup plus 2 tablespoons of all-purpose flour, coarse flour for dusting, 4 tablespoons (1/2 stick) of unsalted butter, and 8 to 10 leaves of fresh sage, coarsely chopped, plus about 8 whole leaves. The recipe involves steaming the spinach, pureeing it in a food processor, mixing it with the cheeses, salt, pepper, egg yolks, nutmeg, and flour, shaping the mixture into small logs, dusting them with flour, and refrigerating them for at least an hour. The gnudi are then boiled in salted water until they float to the surface, drained, and served with a sauce made of melted butter, chopped sage, and some of the gnudi cooking water.
27.04.2023 @ 00:14
These Italian dumplings are basically gnocchi without the pasta covering. For best results, use fresh Italian ricotta cheese, which can be found in Italian markets or specialty stores. Coarse flour is best for dusting the baking sheet; you can substitute flour, but be careful not to have the gnudi absorb too much flour. The recipe yields 4 servings and requires 1 pound of fresh spinach, with stems removed and washed, 3/4 cup of fresh Italian ricotta cheese (about 6 ounces), drained for 30 minutes in a fine sieve, 3/4 cup of finely grated Parmigiano-Reggiano cheese (about 1 ounce), plus more for serving, 1 teaspoon of coarse salt, a pinch of freshly ground black pepper, 2 large egg yolks, lightly beaten, 1/2 teaspoon of freshly grated nutmeg, 1/2 cup plus 2 tablespoons of all-purpose flour, coarse flour for dusting, 4 tablespoons (1/2 stick) of unsalted butter, and 8 to 10 leaves of fresh sage, coarsely chopped, plus about 8 whole leaves. The recipe involves steaming the spinach, pureeing it in a food processor, mixing it with the cheeses, salt, pepper, egg yolks, nutmeg, and flour, shaping the mixture into small logs, dusting them with flour, and refrigerating them for at least an hour. The gnudi are then boiled in salted water until they float to the surface, drained, and served with a sauce made of melted butter, chopped sage, and some of the gnudi cooking water.