DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: LOW
1/2 LB. BOILED SPINACH, DRAINED AND FINELY CHOPPED
1/2 LB. FRESH RICOTTA CHEESE
3/4 CUPSALL PURPOSE FLOUR + AS NEEDED
2 EGGS
4 OZ. FRESHLY GRATED PARMIGIANO REGGIANO CHEESE
SALT AND PEPPER TO TASTE
3 TBLSPOONS UNSALTED BUTTER
FRESH SAGE
RECIPE
IN A LARGE BOWL, MIX THE SPINACH WITH THE RICOTTA CHEESE, FLOUR, EGGS, PARMIGIANO, SALT AND PEPPER.
USING TWO TABLESPOONS, FORM BALLS OF MIXTURE AND ROLL THEM INTO FLOUR
SET THEM A SIDE WHILE THE WATER STARTS TO BOIL
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
IN A NON-STICK PAN, OVER MEDIUM HEAT, MELT THE BUTTER WITH THE SAGE. ADD THE GNUDI TO THE BUTTER AND COOK
TURN THEM OVER AND COOK A LITTLE LONGER
SERVE THE GNUDI HOT WITH FRESHLY GRATED PARMIGIANO REGGIANO CHEESE, BUON APPETITO!!