Ricotta and Spinach Gnudi



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


  1. 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.

  2. 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.

  3. Prepare a baking tray and line with parchment paper and pour the semolina flour into a small bowl.

  4. 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.

  5. 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.

  6. 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.

  7. Enjoy!