Ingredients
500g fresh ricotta cheese
250g frozen spinach
50ml cooking cream
2 tbsp. olive oil
1/2 cup grated parmesan cheese
1/4 cup flour
1 egg
Salt to season
1/2 cup semolina flour for coating each gnudi
Method
Drain any excess liquid from the spinach by squeezing out as much of the water using your hands. Place the spinach into a deep bowl or container and add the spinach. Pour in the cream and olive oil and using a hand mixer to blend the ingredients. You looking for a a blended consistency which is smooth enough. Once blended transfer to a large bowl.
To the spinach add the ricotta, parmesan cheese, flour, egg and season with a little salt. Mix the ingredients extremely well, making sure that there are no ricotta lumps.
Prepare a baking tray and line with parchment paper and pour the semolina flour into a small bowl.
Lightly coat your hands with a little olive oil as this will help prevent the mixture from sticking to your hands. Scoop out a rough a tablespoon of mixture and using your hands to roll into a ball. Place into the semolina flour and lightly dust each of the gnudi. This will ensure that they keep firm and in place while cooking. Place them onto a lined parchment baking tray and repeat with the remaining mixture. Cover and place them into the fridge, allowing to set for roughly 1 hour until firm.
To cook gnudi, salt a large pot of boiling water. Cook gnudi in batches by carefully adding them into the water. They will rise to the top after a few minutes. Once risen, cook for a further 2-3 minutes. Remove them using a slotted spoon and place them into a serving bowl or plate.
There are many ways you can serve gnudi, but I like to cook a simple sauce. Add a few decent spoonfuls of homemade pasta sauce and place a few of the ricotta and spinach gnudi over the top (you can do this the other way if you prefer) Add a decent amount of grated parmesan cheese over the top.
Enjoy!