Ingredients
For the Gnudi
- 24 oz (700 g) fresh spinach
- 12 oz (350 g) ricotta cheese
- 1 egg
- ¼ cup (50 g) flour 00
- ¼ cup (50 g) Parmesan cheese
- 1 clove of garlic
- 2 tablespoons extra virgin olive oil
- Salt, pepper, and nutmeg to taste
For the Sauce
- 3.5 oz (100 g) butter
- 5 sage leaves
Instructions
Prepare the Spinach
Cook the cleaned spinach in boiling salted water for 2–3 minutes. Drain and immediately cool under cold water. Squeeze well to remove excess water, then chop finely.
Flavor the Spinach
In a pan, sauté the chopped spinach with a little olive oil and garlic for a couple of minutes to enhance the flavor.
Prepare the Dough
Transfer the spinach to a bowl and mix with the ricotta. Add the egg, half of the grated Parmesan, salt, pepper, and a pinch of nutmeg. Add one or two tablespoons of flour to slightly firm up the mixture.
Shape the Gnudi
Shape the mixture into small balls using your hands or two spoons, then roll them lightly in flour.
Cook the Gnudi
Bring a large pot of salted water to a boil. Cook the gnudi in batches. Once they rise to the surface, let them cook for another 2–3 minutes, then remove with a slotted spoon.
Prepare the Sauce
In a pan, melt the butter and add the sage leaves. Gently sauté to infuse the flavor.
Finish and Serve
Add the gnudi to the pan and toss gently to coat with the butter and sage sauce. Serve immediately with the remaining grated Parmesan.