Gnudi
Gnudi are a Tuscan first course, vegetarian and simple to make. My son made this recipe, he is a lover of Tuscan cuisine and vegetarian cuisine.
Ingredients for approximately 36 gnudi:
-700g(24.69 oz) of fresh and washed spinach
-350g(12.34 oz) of sheep’s ricotta
-50g(1.76 oz) of flour + flour for flouring -1 egg
-50g(1.76 oz) of parmesan
-salt, pepper, nutmeg to taste
Seasoning ingredients:
-100g(3.52 oz) butter
-4 sage leaves
-parmesan
Let’s start by putting the ricotta in a strainer with a cup underneath and then leave it to eliminate the whey. Pour the spinach into a saucepan with a little water and let it boil for about 8 minutes, adding a little salt at the end. Once cooked, transfer the spinach to a colander and let it cool and drain.
Squeeze the now cold spinach with your hands, cut it well and then place it in a bowl, add the egg and flour and mix vigorously to mix everything well.
Add the parmesan at the end and mix. Bring a pan of water to the boil. Start making balls with the dough and press them in the middle to flatten them a little and place them in a serving tray. Place the butter and sage in a pan to melt and mix.
When the water in the pan begins to boil, add a little salt and then boil the crushed spinach balls with the help of a net. The cooking time is like that of potato gnocchi… as soon as they come to the surface they are removed and placed in the pan with the butter and sage. Cook for a few minutes in the pan, covering the meatballs with a spoon with melted butter. Drain and serve covering with a little parmesan.
Buon Appetito!!