Recipe by Southern Lady
From Everyday Italian.....Giada cleaning out frig and using items up to form this authentic dish. Even she uses jarred sauce to cut back on time. Can't wait to try.
Top Review by BadgerLuv
Well, my first batch wasn't perfect, but my second batch turned out pretty well. Make sure when you put the gnudi into the water, you place each one on a slotted spoon and lower it to the bottom of the pot. The first round, I gently placed them on top of the water, and they disintegrated while falling to the bottom. So, I ate the gnudi mush and DH ate the nicely formed ones. Their texture is much better when they stay formed... They are kind of like ravioli without the pasta shell.
- 1 cup whole milk ricotta cheese
- 1 lb frozen spinach, thawed and squeezed dry
- 1 cup grated parmesan cheese
- 2 eggs
- 2 egg yolks
- 1⁄4 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 5 tablespoons all-purpose flour, plus
- 1 cup all-purpose flour, for coating
- 1 (16 ounce) jar marinara sauce, heated
Directions See How It's Made
- Bring a large pot of salted water to a boil.
- In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks.
- Stir in nutmeg, salt, pepper, and flour.
- Form mixture in to small, flattened balls.
- Dredge the formed gnudi in flour to coat, tapping off the excess.
- Slide formed gnudi into the boiling water. Be gentle so they don't break apart. Be careful not to overcrowd the pan; work in batches if necessary.
- Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.
- Arrange gnudi on a platter and lightly drizzle with marinara sauce.