Ease of preparation
- 5 cups (1.2 L) baby spinach leaves
- 2 cups (480 ml) ricotta cheese
- 1 cup (240 ml) grated parmesan cheese, divided
- 3 egg yolks, lightly beaten
- ½ teaspoon (2.5 ml) salt
- ¼ teaspoon (1 ml) pepper
- ½ teaspoon (2.5 ml) ground nutmeg
- Zest of 1 lemon
- 5 tablespoons (75 ml) flour
- 1/3 cup (80 ml) semolina flour
- ½ cup (120 ml) butter
- 6 sage leaves
- Blanch spinach. Drain and let cool. With your hands, squeeze the spinach to remove excess water. Once it is very dry, chop it up finely. Add chopped spinach to a bowl.
- Drain ricotta and add it to the bowl with the spinach. Add 2/3 cup (160 ml) parmesan, egg yolks, salt, pepper, nutmeg, and lemon zest, and stir to combine. Sift in flour and stir in.
- Put the semolina flour into a bowl. Roll 2 tablespoons (30 ml) of the mixture into a ball and coat in semolina. Place on parchment paper. Repeat until all the mixture has been used up.
- Bring a pot of salted water to boiling. Add balls a few at a time and cook until they float to the surface, about 3-5 minutes.
- Melt butter in a pan and cook until golden brown. Add sage and turn off the heat. Use butter and sage sauce to top cooked gnudi. Sprinkle with remaining parmesan.