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.

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