INGREDIENTS 

Serves 4 

600g of fresh ricotta

100g of flour

120g of Parmigiano Reggiano

200g of frozen spinach

Salt and pepper to season

1 Teaspoon of nutmeg

2 Tablespoons of butter 

Few leaves of sage

METHOD

  1. Defrost the spinach and squeeze as much water as you can from it. Chop very finely with a knife. Add the spinach and ricotta together then add the flour and Parmigiano — season with salt, pepper and nutmeg. 

  2. This dough should be very wet so with flour dusted hands make small dumplings — the size of a table tennis ball. 

  3. Sprinkle them with more flour and let them rest in the fridge for a few minutes. 

  4. Bring a pot of salted water to simmer. Plunge the balls of ricotta and gnudi in the simmering water. While you wait for the gnudi to surface — melt the butter and sage in a seperate pot.

  5. When the gnudi come to surface — fish them out and place them in a large serving dish. 

  6. Sprinkle with Parmigiano and pour the melted butter and sage all over them. 

Buon Appetito! 

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