Spinach & Ricotta Gnudi

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Gnudi are soft and delicate, dumpling-like balls of spinach & ricotta ravioli filling without the pasta. They're naked ravioli. Sauteéd in a simple butter & sage sauce, these pillowy little dumplings are oh so good!

Prep Time: 30 min

Cook time: 30 min

Yield: 40-50 Gnudi (4 Servings)

Ingredients

• 350g ricotta cheese, drained

• 300g frozen spinach, chopped and drained

• 28 g grated parmesan cheese

• 21 g quick oats or bread crumbs

• 1/4 tsp fresh nutmeg

• 1 tsp salt

• 70 g all-purpose flour

• 1/4-1/2 cup semolina

Directions

1. In a large mixing bowl, stir together ricotta cheese, spinach, parmesan, oats, nutmeg, salt and flour.

2. Sprinkle a baking sheet with a layer of semolina and put about 1/3 cup semolina in a small bowl.

3. Use a cookie scoop to portion out balls of the spinach-ricotta mixture. Gently roll the balls in the bowl of semolina to coat the outside. Roll gently between your palms and place each ball on the semolina lined baking sheet. Repeat with all the spinach-ricotta mixture.

4. Place the baking sheet, uncovered, into a refrigerator overnight to allow the outside of the balls to dry out.

5. Bring a large pot of salted water to boil. Cook 6 balls at a time, removing them when they start to float with a slotted spoon and placing them on a floured tea towel. Repeat with all.

6. Prepare a simple butter & sage sauce once you've boiled all the gnudi. Melt butter in a stainless steel fly pan over medium heat. Tear up fresh sage leaves and add them to the pan while the butter is melting.

7. Once the sage is crisp and the butter has a nice nutty aroma, add in 8-10 gnudi and gently fry in the butter until slightly golden on the outside. Repeat for each serving.

Zhuzh it up!

• Once you've fried them up in butter, you can let them cool and keep them in a resealable container in the fridge and heat up in a pan with a bit more butter for up to 4 days.

This amazing recipe was inspired by Justine Snacks Spinach Ricotta Gnudi recipe on Instagram