Gnudi AKA Malfatti
photo by clubfoody
- Ready In:
- 17mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 16 ounces ricotta cheese, drained
- 10 ounces frozen spinach, drained and finely chopped
- 2 large garlic cloves, pressed
- 1 cup finely grated grana padano (plus more for garnish)
- 2 large eggs, room temperature and beaten
- 1 tablespoon chives, finely chopped
- 1⁄4 teaspoon lemon zest
- 1⁄4 teaspoon nutmeg, freshly grated
- 1⁄8 teaspoon sea salt (or to taste plus more for the pot)
- 1⁄2 teaspoon black pepper (to taste)
- 1⁄2 cup unbleached all-purpose flour (or as needed)
- 1⁄2 cup semolina (or as needed)
- 3 cups marinara sauce (or as needed)
- 1 tablespoon flat-leaf Italian parsley
directions
- Sprinkle semolina evenly on a baking sheet; set aside.
- In a large bowl, add drained ricotta, spinach, garlic, cheese, eggs, chives, lemon zest, nutmeg, salt and pepper; mix until well blended.
- Scoop up about 1 ½ tablespoons spinach mixture and form a ball before rolling it in the flour until well coated, shaking off any excess flour. Place it on the prepared baking sheet while rolling and coating the others.
- In a large pot, bring salted water to a boil. Working in batches, carefully add gnudi and cook for 2 to 3 minutes or until they float to the surface.
- Scoop them up with a slotted spoon and transfer them to a baking sheet.
- Spoon some marinara sauce in each bowl and place 5 gnudi per bowl. Sprinkle with cheese and garnish with Italian parsley.
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RECIPE SUBMITTED BY
clubfoody
Canada
clubfoody.com is about combining fresh ingredients, herbs and spices. This is a fun destination for foodies who love new recipes complete with videos and kitchen tips.