Spinach And Ricotta Gnudi Recipes

SPINACH AND RICOTTA GNUDI WITH SAGE BUTTER

Steps:

• Fit a large pot with a steamer insert. Add enough water to come about 3 inches below bottom of insert, and bring to a simmer. Add spinach, cover, and steam until bright green, 1 to 2 minutes. Drain, and let cool slightly. Press to remove liquid. Roll spinach in a clean kitchen towel or cheesecloth, and squeeze to remove any remaining liquid. Transfer to a food processor, and puree until smooth (you should have 1 scant cup).
• Stir together spinach puree, cheeses, salt, pepper, egg yolks, nutmeg, and 2 tablespoons flour in a bowl.
• Mound remaining 1/2 cup flour on a cutting board. Using floured hands, gently shape 1 tablespoon spinach mixture into a small log. Drop it into the flour, and quickly roll to coat lightly. Transfer to a baking sheet that's lightly dusted with semolina. Repeat. Refrigerate, uncovered, for 1 hour or until ready to cook (up to overnight).
• Bring a large pot of salted water to a boil. Add half the gnudi, and stir gently to prevent them from sticking together. Cook until gnudi rise to, and remain on, surface, about 7 minutes. Repeat with remaining gnudi.
• Meanwhile, warm 4 plates. Melt butter in a small skillet over medium-high heat until dark golden brown. Stir in chopped sage and the sage leaves. Add a little gnudi cooking water to the sauce to loosen.
• Use a slotted spoon to remove gnudi, shaking off excess water, and transfer to plates. Drizzle with sage butter and sprinkle with Parmigiano-Reggiano. Serve immediately.

SPINACH AND RICOTTA GNUDI

Steps:

• In a large skillet over medium heat, warm 1 tablespoon olive oil. Spear 1/2 the garlic clove with the tines of a fork. Place a strainer or colander over a large bowl. When the oil is warm, add half the spinach, cover the skillet with a lid or baking sheet, and cook, stirring every 30 seconds with the forked garlic, until completely wilted, 2 to 3 minutes. Tip the cooked spinach into the strainer or colander to drain.
• Repeat with the rest of the spinach, using the remaining oil and the other 1/2 garlic clove and then adding it to the already cooked spinach. Let cool. Remove the excess water by either squeezing the spinach in your hands, wringing it in a clean kitchen towel, or pressing down on it with the back of a spatula or a spoon. If you're not using baby spinach, roughly chop the spinach.
• In a medium bowl, stir together the ricotta and spinach until well combined. Add the Parmigiano Reggiano, egg, and flour and stir until combined and then season with salt, pepper, and nutmeg to taste.
• Line a rimmed baking sheet with parchment paper and generously dust with flour. Using 2 large spoons (soup spoons work well), take a heaping spoonful of the mixture (about 1 ounce | 30 g) and shape it into miniature egg-shaped dumplings or quenelles by passing it repeatedly between the spoons, turning and smoothing the sides as you do so. (Alternatively, you can use a spoon to scoop up some of the mixture and use floured fingers to gently form it into an oval.) Carefully place it on the floured parchment. You should end up with 20 to 30 gnudi. Dust the gnudi with a little flour, loosely cover with plastic wrap, and set aside in a cool place until ready to cook. (You can refrigerate the gnudi for up to 24 hours before cooking.)
• When ready to cook the gnudi, bring a large saucepan of salted water to a boil. Add the gnudi to the water, reduce the heat, and gently simmer until they rise to the surface, which indicates that they're cooked through, which should happen after 3 to 5 minutes. Using a slotted spoon, carefully lift out the gnudi, let them drain for a moment, and then gently place them back on the baking sheet.
• In a skillet over medium heat, warm the grapeseed oil and fry the sage leaves in batches (6 to 8 at a time) for about 5 seconds. Use tongs or a fork to transfer the sage leaves to paper towels. Rest assured, the sage will crisp as it cools.
• In a large skillet over medium heat, melt the butter along with the reserved sage sprigs. As soon as the butter begins to foam and take on a nutty brown color, add some of the gnudi to the skillet, making sure they're not too crowded. Cook until the gnudi just start to crisp and brown, 1 to 2 minutes. Carefully turn them over and cook on the other side until just browned, 1 to 2 minutes more.
• Divide the gnudi among plates. Arrange the fried sage leaves around the gnudi and, if desired, drizzle with some of the sage butter remaining in the skillet. Sprinkle with Parmigiano Reggiano and serve immediately.

HOMEMADE SPINACH AND RICOTTA GNUDI WITH SAGE BUTTER

Steps:

• Fit a large pot with a steamer insert. Add enough water to come about 3 inches below bottom of insert, and bring to a simmer. Add spinach, cover, and steam until bright green, 3 to 5 minutes. Drain, and let cool slightly. Press to remove liquid. Roll spinach in a clean kitchen towel or cheesecloth, and squeeze to remove any remaining liquid. Transfer to a food processor, and puree until smooth (you should have 1 scant cup).
• Stir together spinach puree, egg yolks, cheeses, 2 tablespoons flour, nutmeg, 1 teaspoon salt, and pepper in a bowl.
• Mound 1 cup flour on a cutting board. Using floured hands, gently shape 1 tablespoon spinach mixture into a small log. Drop it into the flour, and quickly roll to coat lightly. Transfer to a baking sheet that's lightly dusted with semolina. Repeat. Refrigerate, uncovered, until ready to cook (up to overnight).
• Bring a large pot of salted water to a boil. Add half the gnudi, and stir gently to prevent them from sticking together. Cook until gnudi rise to, and remain on, surface, about 5 minutes. Repeat with remaining gnudi.
• Meanwhile, warm 4 plates. Melt butter in a small skillet over medium-high heat. Stir in chopped sage and the sage leaves. Add 1 1/2 tablespoons gnudi cooking water, reduce heat to low, and cook for 5 minutes. Season with salt and pepper.
• Use a slotted spoon to remove gnudi from water shake off excess water, and transfer to plates. Drizzle with sage butter. Serve immediately.