Gnudi

Gnudi is a classic peasant dish from the Tuscan region of Italy. The word gnudi means, ricotta ravioli filling without the pasta covering. This recipe is pretty easy to assemble. A handful of ingredients create the perfect tune for such an interesting and delicious recipe.

There are a few tips to remember while preparing spinach and ricotta gnudi. Make sure to buy the best quality ricotta and drain the excess water from it.You can do this by leaving the ricotta in a sieve  for a few hours or overnight. The spinach water should also be drained. Once you have prepared the gnudi balls roll them in flour and leave in the fridge for several hours.

Also make sure to roll them a couple of times while they are still in the fridge. Delicate and light gnudi should have a pillow soft texture. When you boil them in hot salted water they should retain their shape.

Gnudi can be served with a butter or sage sauce or a simple tomato and basil sauce like I have done.


Prep Time: 15 minutes☻     Cooking: 10 minutes☻     Serves: 5☻     Cuisine: Italian

Ingredients	Quantity
spinach blanched and drained	250g
ricotta cheese	250g
egg	1 whole
flour plus extra for rolling	8 tbsp
parmesan	8 tbsp
tomatoes blanched and chopped	120g
garlic	2 cloves
oil	3 tbsp
black pepper	to taste
nutmeg	1 /4 tsp
salt	to taste

Squeeze the water out from the spinach, chop very finely and set aside. 

Add the ricotta, make sure you drain out the water before using it.

Mix in the lightly beaten egg.

Add the nutmeg, black pepper powder and salt. Mix properly so that everything is well combined.

Add the parmesan and flour, mix again.

Now take some mixture on the palm of your hand, and form into a ball. Keep forming balls until the mixture is finished

Roll the gnudi balls in the flour so that each is coated completely. Place in the fridge for several hours.

.Place a  big pan of salted water on top of the stove and let boil.

Once the water starts boiling add the spinach and gnudi balls. Cook till the gnudi come on top. Drain the water through a colander and set aside.

Take a pan for cooking the gnudi add oil and saute finely chopped garlic. Saute until the garlic turns light golden brown in colour. Add a few basil leaves.

Add the tomatoes, black pepper powder and salt. Cook till the sauce thickens and the water evaporates. Toss the gnudi in the prepared salsa or sauce. This is to ensure that the spinach and ricotta gnudi is properly coated with the salsa di pomodoro ( tomato sauce) that you prepared earlier.

That's it spinach and ricotta gnudi is ready to be served. Hope you like this recipe. This has become my new hot favourite afterCannelloni and I'm sure you will love it too.