INGREDIENTS

DIFFICULTY: MEDIUM          PREP. TIME: 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 4          COST: LOW

1/2 LB. BOILED SPINACH, DRAINED AND FINELY CHOPPED

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1/2 LB. FRESH RICOTTA CHEESE

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3/4 CUPSALL PURPOSE FLOUR
+ AS NEEDED

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2 EGGS

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4 OZ. FRESHLY GRATED PARMIGIANO REGGIANO CHEESE

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SALT AND PEPPER TO TASTE

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3 TBLSPOONS UNSALTED BUTTER

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FRESH SAGE

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RECIPE

IN A LARGE BOWL, MIX THE SPINACH WITH THE RICOTTA CHEESE, FLOUR, EGGS, PARMIGIANO, SALT AND PEPPER. 

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USING TWO TABLESPOONS, FORM BALLS OF MIXTURE AND ROLL THEM INTO FLOUR

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SET THEM A SIDE WHILE THE WATER STARTS TO BOIL

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WHEN THE WATER IS BOILING, ADD SALT AND PLACE THE GNUDI IN THE WATER, A LITTLE AT A TIME.WHEN THEY START TO FLOAT, COOK ANOTHER 30-45 SECONDS AND TAKE OUT OF THE WATER WITH A SKIMMER

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IN A NON-STICK PAN, OVER MEDIUM HEAT, MELT THE BUTTER WITH THE SAGE. ADD THE GNUDI TO THE BUTTER AND COOK

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TURN THEM OVER AND COOK A LITTLE LONGER

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SERVE THE GNUDI HOT WITH FRESHLY GRATED PARMIGIANO REGGIANO CHEESE, BUON APPETITO!!

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