Facebook Login JavaScript Example

Search for other recipes


Yield 10 portion of "gnudi" scale it at 8 ounces x serving

2 lb of fresh ricotta
3 lb of wash and clean spinach
2 cup of fresh grated Parmigiano Reggiano
1.5 cup all purpose flour
2 teaspoon of grated nutmeg
2 jumbo whole eggs
1 quart of tomato sauce
1 cup fresh basil leafs
1/2 cup of unsalted butter
sea salt and black ground pepper

Florentine ricotta cheese and spinach "gnudi" in a light tomato basil sauce.


Wrap the fresh ricotta on a cheese cloth and let drain his own water over night in the refrigerator.
Blanch the spinach in hot water and chilled down under cold running water, squeeze as much as possible the water out of the spinach with your hand and forming a regular size balls, place in strain container until will be ready to mixed with the ricotta, ground the spinach and the ricotta cheese together, into a large bowl, add the grated Parmigiano Reggiano, nutmeg, seasoned with the sea salt and ground black pepper, add the eggs and mixed well, then add the flour, combine everything and mix well; put the mixture in a large pastry bag, start piping the mixture over a floured table surface, long logs, then with a baking square spatula cut the logs in regular size pieces ("gnudi") make sure always there is enough flour between them to prevent to stick toghether. Bring a salted water pot to boil dump the "gnudi" into the boiling water, and as soon as they appear on the surface of the boiling water strain it out with a skimmer and place in ice water bath to chill. Then strain again from the ice water and tossed in a clean bowl with just a drizzled of olive oil. The "gnudi" can be store in the refrigerator up to 2 days. So they can be prepare at ahead time ready to sauteed. When is serving dump it again in salted boiled water, skimmed out of the water and sauteed them in a basil tomato sauce.

Comment Box is loading comments...

Pasta Recipe

Copyright 2004.Chef Design Inc. Tuscany Cuisine.All rights reserved.