1 Video | Photo: Gnudi Recipe
Ingredients
- 1 cup whole milk ricotta cheese
- 1 pound frozen spinach, thawed and squeezed dry
- 1 cup grated Parmesan
- 2 eggs
- 2 egg yolks
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 5 tablespoons all-purpose flour, plus 1 cup for coating
- 1 jar store bought marinara sauce, heated
Directions
Bring a large pot of salted water to a boil.
In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.
Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.
Arrange gnudi on a platter and lightly drizzle with marinara sauce.
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By pitcock_7534735
park city, UT
on April 27, 2013
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I did everything exactly as described. They disintegrated in the water. I ended up with expensive watery soup. I would not ever try this again. Maybe I can deepfry the rest of them. The recipe made a lot of patties, but the first four I put in the water were destroyed. And, no, the water wasn't bubbling. It was simmering.
By Lilian Y
Los Angeles
on March 14, 2013
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The dough was so soft I could not form the gnudi. I may try a different ricotta next time. The flavor profile is great though.
By Eirinoula
on February 21, 2013
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This recipe is very delicious and I love that it is low in carbohydrates! However, the major problem with the steps is that you must also DRAIN YOUR RICOTTA. Put it in a cheese cloth over a strainer+bowl and let it strain for 1-2 hours or overnight in the fridge. It will help firm up the "dough." Another good step is to SHOCK your gnudi when you remove them from the soft-boiling water. Drop them into ice water then remove them. When you are ready to serve just saute the gnuddi in a bit of butter. This will crisp them up a bit and add great flavor.
When I don't want to use red sauce I sometimes fry fresh sage in the butter for a delicious herbal flavor then grate fresh Parmesan on the gnuddi and serve.
Always try a recipe and put your twist on it. Don't let the negative reviews scare you off. Good luck :
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