Gnudi

Total Time:
1 hr 5 min
Prep:
40 min
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 pound fresh spinach
  • 2 large egg yolks, lightly beaten
  • 3/4 cup ricotta cheese, preferably fresh, drained for 30 minutes in a fine sieve
  • 3/4 cup finely grated Parmesan
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup all-purpose flour
  • Semolina, for dusting
  • 4 tablespoons unsalted butter
  • 2 tablespoons coarsely chopped fresh sage, plus about 8 leaves
Directions

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 and nutmeg.

Mound 1-cup flour on a cutting board. Using floured hands, gently shape 1 tablespoon 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.

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 and remain on the surface, about 5 minutes. Remove to a platter. Repeat with remaining gnudi. Melt butter in a small skillet over medium-high heat. Stir in chopped sage and the sage leaves. Add 1 1/2 tablespoons gnudi cooking water, reduce heat to low, and cook for 5 minutes. Season with salt and pepper and serve immediately with the gnudi.


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