![Spinach and Ricotta Gnudi Spinach and Ricotta Gnudi](content/recipes/841/main_b_spinach-and-ricotta-gnudi.jpg)
Spinach and Ricotta Gnudi
What is this dish like? Someone compares Gnudi with lazy dumplings, someone will say that it is almost a snack, only instead of potatoes - ricotta. In fact, gnudi (translated as Ā«nakedĀ») is a raviolli, or rather, a filling for raviolli, but without a cover from paste dough.
30 min
Ingredients
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Spinach200 g
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Ricotta cheese200 g
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Parmesan cheese50 g
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Egg1 pcs
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Whole wheat flour1 tbsp
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Nutmeg- pinch
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Butter50 g
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Garlic2 clove
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Salt- to taste
How to Make Gnudi
Steps
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1. Fresh spinach can be replaced with frozen one, in this case, it needs to be unfreezed, squeezed out from excess moisture and then weighed.
Grate parmesan on a small grater and about 1tbsp. of cheese set aside to decorate the finished dish.
Stew spinach with 1-2 tbsps of water for about 5 minutes on a low fire. During this time, spinach will noticeably decrease in volume, but will still remain bright green. -
6. In the meantime, letās make sauce. In the frying pan, warm butter with largely chopped garlic.
As soon as the butter melts and a pleasant garlic aroma appears, remove the frying pan from the fire, season the sauce with salt and pepper and immediately add the prepared gnudi de ricotta.
Mix so that the butter sauce covers each product and immediately transfer the gnudi spinach to serving plates, sprinkling with Parmesan and fresh greens on top.
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