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Spinach and ricotta Gnudi

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Servings: 4 people
Course: primi piatti
Ingredients Method

Ingredients
  

  • 250 g Ricotta
  • 250 g Spinach cooked
  • 2 medium eggs
  • 100 g of plain flour plus more to roll the dumpling
  • 1/2 tsp ground nutmeg
  • 60 g Parmesan cheese
  • Salt and pepper

Method
 

  1. Cook the spinach in salted water and boil it for a few minutes. Drain well and chop finely. Drain the ricotta and mix it with the spinach.
  2. Add the egg, nutmeg, cheese, flour, black pepper, a pinch of salt and mix until it will become a fine and soft dough.
  3. Sprinkle a tray with flour. Using 2 small spoons, drop 1 teaspoon-sized pieces of dough into the pie pan.
  4. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval or round shapes.
  5. Bring a large saucepan of salted water to a simmer. In batches, carefully add the gnudi.
  6. They should sink and then float to the top. As soon as they begin to float, drain it and place in a large serving bowl.
  7. Serve it with brown butter and parmesan.