RICOTTA AND SPINACH GNUDI The kitchens and tables in Italy are always filled with the most wonderful treats waiting to be shared. We went on a culinary journey with the food blogger Meike Peters from eat in my kitchen and collected inspiring recipes. Emiko Davies, food blogger and highly celebrated cookbook author, created this dish together with Meike Peters.
INGREDIENTS350 g of firm ricotta, well-drained
300 g of cooked, chopped, well-drained spinach (if making from scratch, you need about 1 kg of fresh leaves)
2 eggs, beaten
A pinch of salt, plus more for the water
A pinch of ground nutmeg
About 50 g of plain flour
50 g of unsalted butter
20 sage leaves
Salt and pepper for seasoning
Handful of finely grated Parmesan cheese, to serve
HOW TO MAKE IT
- Mix the ricotta, finely chopped spinach, eggs, pinch of salt and nutmeg together in a mixing bowl. You should have a thick, compact mixture.
- Place the flour in a shallow bowl.
- With hands, roll walnut-sized spoonfuls of the gnudi mixture in your hands, and then in the flour until well-coated. Place on a lightly-floured board until they are all ready.
- Prepare a large pot of water (salted with a spoonful of salt) and bring to a simmer.
- Carefully drop the gnudi into the water and cook for about 4-5 minutes or until they begin to float to the surface.
- In the meantime, prepare the sauce by melting the butter in a wide pan over medium heat with the sage leaves. When butter is melted and before it begins to brown, add about 2-3 spoonfuls of the gnudi water and swirl the pan to create a thick sauce. Season with salt and pepper.
- When gnudi are ready, remove them from the water with a slotted spoon and place in the sauce. Turn heat to low and swirl to coat the gnudi gently with the sauce. Serve immediately with the cheese.