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Spinach ricotta gnudi

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  • Serves

    4

  • Ease of preparation

    Medium

Ingredients

  • 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

Directions

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

Buon appetito!

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