Great gnocchi with ricotta and spinach, gnudi are typical of traditional Tuscan cuisine and are really easy to prepare
The gnudi they are a typical first course of the Tuscan peasant tradition. Their name already says it all: instead of creating a dough that wraps the filling and turns into a raviolo, thedough is left so, "naked", without pasta, and created with a mix of flavors that smell of Maremma. Substantial and calorie-rich, gnudi are poor in ingredients. Let's find out how to prepare them at home.
The gnudi recipe
Ingredients
500 grams of fresh spinach
350 grams of ricotta
100 grams of grated Parmesan cheese
2 eggs
2 tablespoons of flour
Salt and Pepper To Taste
nutmeg to taste
Method
Wash the spinach leaves well. Meanwhile, put a pot on the stove with water and, when it comes to a boil, add a handful of coarse salt. Cook them spinach and then drain them. Squeeze them well and set them aside. You can use them like this in the dough gnudi or, if you want them to be tastier, then sauté them in a pan with extra virgin olive oil and garlic. Chop or cut them with a knife and then move them to a bowl where you will add the ricotta, the parmesan, the two eggs, the flour, salt, pepper and a grated nutmeg.
Mix the mixture and, using a spoon, form balls. Flour them and then dip the gnudi in salted water. When they come to the surface they will be ready to dress. You can do it with butter and sage or with a light sauce of fresh tomato, which enhances the taste of spinach and cheese.
If the gnudi are too wet
It can happen that spinach releases too much water and therefore the dough is excessively liquid. Adjust with the amount of flour and Parmesan, so as to get soft gnudi, but the right consistency so that they do not flake off during cooking in boiling water.
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