Gnudi with Tomato Sauce and Speck

Name: Gnudi with Tomato Sauce and Speck
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb cooked and well-drained spinach (about 500 grams); 1 1/3 cups sheep’s milk ricotta (about 300 grams); 3/4 cup grated Parmesan cheese (about 75 grams); 2 eggs; 1/3 cup all-purpose flour, plus more for dusting (about 50 grams); 1 pinch salt; To taste, nutmeg; 1 thick slice speck (about 3.5 oz or 100 grams); 1/4 red onion (such as Tropea); Tomato sauce; Parmesan shavings

ClauPxx👩🏼‍🍳⚜️ @claupxx

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Gnudi with Tomato Sauce and Speck

ClauPxx👩🏼‍🍳⚜️ @claupxx

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Ingredients

4 servings

For the gnudi:
1 lbcooked and well-drained spinach (about 500 grams)
1 1/3 cupssheep’s milk ricotta (about 300 grams)
3/4 cupgrated Parmesan cheese (about 75 grams)
2eggs
1/3 cupall-purpose flour, plus more for dusting (about 50 grams)
1 pinchsalt
To taste, nutmeg
For the sauce:
1thick slice speck (about 3.5 oz or 100 grams)
1/4red onion (such as Tropea)
Tomato sauce
Parmesan shavings

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Steps

1

For the sauce, slice the speck into thin strips and sauté about three-quarters of it in a little olive oil with the onion. Fry the remaining speck in a bit of oil and set aside to use as a garnish.
2

Add the tomato sauce once the speck fat has rendered and the onions are soft and glossy. Simmer over low heat.
3

For the gnudi: In a bowl, mix the finely chopped spinach with all the other ingredients. The mixture should be firm.
4

Use two spoons to shape the gnudi. They should look like large gnocchi or slightly elongated balls.
5

Coat the gnudi well in flour, then cook them in boiling salted water. When they float to the surface, they’re done. Drain well.
6

To serve, spread the sauce on a plate, place the gnudi on top, and garnish with the fried speck and a few Parmesan shavings.