Thursday, 23 July 2020
This is a dish I could happily eat every day! Nutmeg, spinach, and ricotta, all held together in a light ricotta ball, and poached just until they will hold together on the plate.
For two servings: 100g chopped, cooked spinach; 2 tbs chopped parsley; 1 generous pinch nutmeg; 1 garlic clove; 70g ricotta; 45g plain flour; 1 egg; 50g grated parmesan (plus extra, to serve); seasoning, to aste.
1. In a large bowl, mix together all of the ingredients.
2. With wet hands, form the mixture into walnut-sized balls - some people at this stage flour the outside; I find this makes the gnudi heavier than I like. Place the balls, separated, on a large plate and refrigerate for at least 30 minutes.
3. Bring a large shallow pan ( a large saute pan works well) of water to the boil, and into it drop the gnudi. The temperature of the water will anyway drop, but stop it from coming back to the boil, as this risks damaging the gnudi. After a minute, the gnudi will rise to the surface; cook for a minute longer and then remove from the water with the use of a slotted spoon.
4. Serve, sprinkled with more grated parmesan.