Ingredients
- 450 g (1 lb) cow’s milk ricotta, well drained
- 1/4 cup spinach, sautéed and finely chopped
- 1/2 cup grated Parmesan cheese
- 4 tablespoons all-purpose flour
- 2 eggs
- 6 sage leaves
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Nutmeg to taste
Instructions
Drain the Ricotta
Place the ricotta in a strainer and let it drain for at least 2 hours, or preferably overnight in the refrigerator.
Prepare the Mixture
Wash the spinach, boil it briefly in salted water, then drain and let it cool. Squeeze out excess water and chop finely.
In a bowl, combine the ricotta, flour, grated Parmesan, eggs, salt, pepper, and a pinch of nutmeg.
Add the spinach and mix until smooth and well combined.
Shape the Gnudi
Bring a large pot of salted water to a boil.
Shape the mixture into small oval dumplings using your hands or two spoons.
Cook
Drop the gnudi into boiling water and cook until they float to the surface.
Meanwhile, melt the butter in a pan and add the sage leaves.
Finish and Serve
Transfer the gnudi to the pan with butter and sage, gently sauté for a minute.
Serve warm with extra grated Parmesan cheese on top.