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November 19, 2013 / Chris Blum

Spinach and Ricotta Gnudi

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This meatless Monday it’s gnundi time! I use a TBSP cookie scoop to form them, the roll them in flour. Make sure you squeeze out all the water out of the spinach or the dough will be too wet.

Ingredients:
1 lb spinach
2 egg yolks, lightly beaten
3/4 c ricotta
3/4 c Parmesan, grated
1 c flour
1/2 tsp nutmeg
Salt and pepper
Semolina, for dusting
4 TBSP butter
2 TBSP sage leaves, coarsely chopped

Fit a large pot with a steamer insert. Add enough water to come about 3 inches below bottom of insert, and bring to a simmer. Add spinach, cover, and steam until bright green, 3 to 5 minutes. Drain, and let cool slightly. Press to remove liquid. Roll spinach in a clean kitchen towel or cheesecloth, and squeeze to remove any remaining liquid.

Transfer to a food processor, and puree until smooth. Stir together spinach puree, egg yolks, cheeses, 2 TBSP flour, nutmeg, 1 tsp salt, and pepper in a bowl.

Mound 1 cup flour on a cutting board. Using floured hands, gently shape 1 TBSP spinach mixture into a small log. Drop it into the flour, and quickly roll to coat lightly. Transfer to a baking sheet that’s lightly dusted with semolina. Repeat. Freeze, uncovered, until ready to cook (up to overnight).

Bring a large pot of salted water to a boil. Add half the gnudi, and stir gently to prevent them from sticking together. Cook until gnudi rise to, and remain on, surface, about 5 minutes. Repeat with remaining gnudi.

Meanwhile, warm 4 plates. Melt butter in a small skillet over medium-high heat. Stir in chopped sage and the sage leaves. Add 1 1/2 TBSP gnudi cooking water, reduce heat to low, and cook for 5 minutes. Season with salt and pepper.

Use a slotted spoon to remove gnudi from water shake off excess water, and transfer to plates. Drizzle with sage butter. Serve immediately.

Serves 4.

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