Ricotta and Spinach Gnudi

Name: Ricotta and Spinach Gnudi
Yield: Serves 4 servings
Cuisine: American
Ingredients: 7 3/4 oz boiled, drained, and squeezed spinach (220 grams); 6 oz ricotta cheese (170 grams); 1 large egg; 1/2 cup all-purpose flour (about 70 grams); 1/2 cup grated Parmesan cheese (about 50 grams); Nutmeg; Salt and pepper

This is Ele @cook_250375

Barga, Toscana, Italia

For years, I wanted to try this recipe but was worried about not having a pasta shell. That was a mistake! I should have trusted myself more. They turned out perfect.

This is Ele @cook_250375

Barga, Toscana, Italia

For years, I wanted to try this recipe but was worried about not having a pasta shell. That was a mistake! I should have trusted myself more. They turned out perfect.

Saved

Ingredients

Serves 4 servings

7 3/4 ozboiled, drained, and squeezed spinach (220 grams)
6 ozricotta cheese (170 grams)
1large egg
1/2 cupall-purpose flour (about 70 grams)
1/2 cupgrated Parmesan cheese (about 50 grams)
Nutmeg
Salt and pepper

Saved

Steps

1

Finely chop the boiled and well-squeezed spinach (removing all excess water is the key to this recipe).
2

Mix the spinach with all the other ingredients.
3

Let the mixture rest in the refrigerator for at least 1 hour.
4

Use two spoons to shape the mixture into quenelles and place the gnudi on a floured tray.
5

Drop them into plenty of boiling water; as soon as they float to the surface, remove them with a slotted spoon.
6

I served them with arrabbiata sauce.