Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Rosa’s spinach and ricotta gnudi
Serves 2 Starters and mains
Ingredients
- 600g spinach
- 250g cow’s milk ricotta, drained weight
- 25g Parmigiano Reggiano, finely grated
- 1 large egg, beaten
- plain flour, for rolling
- 30g unsalted butter
- several scrapes nutmeg
- 5 sage leaves
- 2tbsp Parmigiano Reggiano, to serve2tbsp Parmigiano Reggiano, to serve
Method
Place the ricotta in a sieve over a bowl and leave it to drain for an hour or so, then weigh out 250g.
Place the spinach leaves in a saucepan, turn the heat up to high and add 2tbsp boiling water. Cover the pan with its lid and steam the spinach until it has collapsed. Drain the spinach through a sieve and leave it to cool. Squeeze out as much water as possible. You should end up with around 300g of cooked spinach.
Mix the spinach with the ricotta, Parmigiano Reggiano and egg. Pour some flour into a bowl.
Pinch off 20g pieces of the mixture (around the size of a large walnut) and toss each one in the flour, before rolling it between your palms to create a nice little ball. Dust off any excess flour. Place them on a board, well away from each other so they don’t stick.
Have a frying pan on one side of your stove and a sauté pan on the other. Melt the butter in the frying pan with the sage and nutmeg and keep it warm while you cook the gnudi. Fill the sauté pan with salted water and bring to a gentle simmer. Lower the gnudi gently into the pan and let them tremble in the water for 5 minutes, or until they bob to the surface. Use a slotted spoon to transfer them to the butter in the frying pan. You may have to cook the gnudi in batches.
Spoon the butter over the gnudi, then serve them with a shower of grated Parmigiano Reggiano over the top.
Advertisement