INGREDIENTS
- INGREDIENTS FOR GNUDI
- 15oz of ricotta cheese (whole milk)
- 1/2 cup of parmesan
- 1 egg plus 1 yolk only
- 9oz frozen spinach (drained completely) packed 1/3 cup
- 5 tablespoons of flour
- 3 tablespoons of breadcrumbs plain
- Salt to taste
- INGREDIENTS FOR SAUCE
- 1 pint of heirloom cherry tomatoes
- 3 cloves of garlic (thinly sliced)
- 1/ 4 cup of fresh chopped basil
- 1/4 teaspoon of dried oregano
- 2 tablespoons of olive oil
- Salt to taste
- 2 tablespoons of salty gnudi boiling water
Directions
- 1. 4 to 6 quarts of well salted water on a low simmer not rolling boil.
- 2. Add olive oil to saute pan on medium heat, then add garlic, basil, oregano, tomatoes and salt to taste. Saute for 3 minutes then add 2 tablespoons of the salty boiling water. Place lid on and simmer for 10 minutes.
- 3. In bowl add all the gnudi ingredients ricotta, parmesan, spinach, eggs, breadcrumbs and flour with salt to taste and stir into well incorporated together.
- 4. Roll large 1 tablespoon size balls together to form the gnudi.
- 5. Gently drop gnudi into salty simmering water, water should not be on a rolling boil the gnudi are very delicate.
- 6. Test one gnudi in the water if it falls apart add 1 tablespoon more of flour and retest. Gnudi will float to the top of the water when done. Should cook for approximately 4 minutes and remove from the water.
- 7. You can enjoy the gnudi right out of the water with your favorite sauce or pan fry the cooked gnudi in olive oil and butter your choice.
