It’s been too long since my last post and I know I keep you posted on Instagram but it’s nice to post here on my blog where I can also add recipes.
This recipe is for Gnudi a traditional Tuscan recipe that literally means naked. The name comes from the fact that this kind of gnocchi have all the ingredients of the spinach and ricotta ravioli without the pasta. As the pasta cover the filling in the ravioli and in this recipe is missing this gnocchi made from the filling are served … naked!
I cooked this recipe with my mum as she’s been staying with us over the holidays. Even if this is a recipe she never made before working together was amazing and brought me back distant memories when I was cooking with her and I was learning familiar gesture and tricks that you learn from someone who had cooked the same dish over and over again.
Spinach and ricotta Gnudi
- 250g Ricotta
- 250g Spinach, cooked
- 2 medium eggs
- 100g of plain flour (plus more to roll the dumpling)
- 1/2 tsp ground nutmeg
- 60g Parmesan cheese
- Salt and pepper
- Cook the spinach in salted water and boil it for a few minutes. Drain well and chop finely. Drain the ricotta and mix it with the spinach.
- Add the egg, nutmeg, cheese, flour, black pepper, a pinch of salt and mix until it will become a fine and soft dough.
- Sprinkle a tray with flour. Using 2 small spoons, drop 1 teaspoon-sized pieces of dough into the pie pan.
- Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval or round shapes.
- Bring a large saucepan of salted water to a simmer. In batches, carefully add the gnudi.
- They should sink and then float to the top. As soon as they begin to float, drain it and place in a large serving bowl.
- Serve it with brown butter and parmesan.