Italian Gnudi Recipe // Ricotta And Spinach Dough Balls

This delicious recipe for gnudi are tasty ricotta cheese dumplings loaded up with spinach and parmesan cheese and are served with Pomodoro sauce. Subscribe ► https://bit.ly/2zBklap

Ingredients for this recipe:

• 1 pound fresh baby spinach
• 1 ½ pounds whole milk ricotta
• 1 ¼ cups grated parmesan cheese
• 6 large eggs
• 3 ½ cups 00 or all-purpose flour
• Sea salt and fresh cracked pepper to taste
• ½ pomodoro recipe

Makes 30

Prep Time: 20 minutes

Cook Time: 10 minutes

Procedures:

1. Add the baby spinach to a large pot of boiling salted water and cook for 2 to 3 minutes or until wilted.
2. Run the spinach under cold water and chill in the strainer over a bowl in the refrigerator for 10 minutes.
3. Next, add the ricotta cheese to a strainer in a bowl and drain off as much liquid from the cheese as possible, which takes about 10 minutes.
4. Remove the baby spinach from the refrigerator and finely mince it and add to a large bowl along with the ricotta, parmesan, eggs, salt and pepper until completely combined.
5. Add in the flour and mix to form a sticky dough. You may need to add in a bit more or use a bit less as it is more about feel than anything.
6. Scoop out about 3-4 tablespoons and roll them around in a small bowl of flour to coat and then roll them in your hand to form a ball. Repeat until all the dough has been rolled and set aside.
7. Cooking in batches add them to a large pot of boiling salted water for 4-5 minutes or until they float to the top.
8. Serve them with hot pomodoro sauce with optional garnishes of grated parmesan cheese and basil leaves.

Chef Notes:

Make-Ahead: While they are best eaten immediately, you can make these up to 1 day ahead of time. Simply reheat right before serving.

How to Reheat: Place them in a pot of boiling salted water and cook for 1 to 2 minutes or until hot. You can also cook on a microwave safe plate until hot.

How to Store: Cover and place in the refrigerator for 4 days. These will freeze excellently covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.

You can absolutely swap out fresh baby spinach for cooked frozen spinach that has been thawed.

Make sure the water for boiling the gnudi is at a very low boil as it can cause them to break apart.