Gnudi di Ricotta e Spinaci
Gnudi are light dumplings, truly delicious and easy to make. In Tuscany we use fresh ricotta during the spring, which is a sheep’s cheese but you could replace with either cow or buffalo ricotta depending on what you can find.
For 4 people
500g spinach leaves
250g fresh sheep’s Ricotta
2 large free-range organic eggs
¼ of a freshly grated nutmeg (we major on this because we all love it)
25g Parmesan, plus extra for serving
Maldon salt and milled black pepper
1.5 tbsp Tipo ‘00’ flour, plus extra for dusting
100g fine semolina flour
125g unsalted butter, softened
A generous amount of Extra Virgin Olive Oil: we used Moraiolo from Frantoio Franci
A small bunch of fresh sage leaves
Cut the stalks from the spinach and wash carefully. Place the damp leaves in a pan over a low heat and allow to wilt, stiring all the time. Drain, squeezing every bit of water out. Chop finely and let cool. Beat the ricotta with a fork and add the chopped spinach. Add the eggs, nutmeg and Parmesan and season. Fold in the flour and dust a board with more flour.
Take a wine glass and dust it with semolina. Put a dessertspoon of the ricotta/spinach mixture into the glass and swill it around until a shape is formed. The gnudi must be well coated with the semolina. Place them on the floured board.
Bring a large pan of salted water to the boil. Drop in the gnudi in batches and cook until they float. This will take about 5 minutes. Remove with a slotted spoon and place in the warmed dish with a drizzle of EVOO. Keep warm while you cook the rest.
Slowly melt the butter and the Extra Virgin Olive Oil (about 50:50) in a thick-bottomed pan over a low heat; add the sage leaves and just let them wilt and blend. Serve the gnudi with the sage butter/oil and Parmesan and a green salad on the side.