Gnudi
Gnudi, from above
Non vegEggTuscany

Gnudi

Ravioli filling without the pasta. Naked, soft, and dangerously moreish.

45 minTime
24 gProtein each
mildSpice
Naked ravioli1 chapter · 1 min read

Make it your way

Grandma's wayRicotta and spinach, sage butter.
The original
430kcalsame
24 gproteinsame
3 gfibresame
45minutessame

Gnudi.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Ricotta400 g, drained
Spinach400 g, blanched and squeezed dry
Egg1
Parmesan¾ cup
Maida (all-purpose flour, plain flour)½ cup, plus some for dusting
Nutmega grating
Butter3½ tbsp
Sage leaves8 leaves
Saltto taste

Method

4 steps
  1. 1Chop spinach finely and mix with ricotta, egg, half the parmesan, nutmeg, salt and flour.
  2. 2Roll walnut sized balls and roll in flour. Chill 20 minutes.
  3. 3Simmer gently in salted water until they float, 3 to 4 minutes.
  4. 4Toss in butter browned with sage, finish with parmesan.
Serve it like this

Serve five or six per plate in a pool of sage butter with parmesan shaved over.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Gnudi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Risotto ai frutti di mare45 min
Bread or rice Ciabatta60 min
On the side Insalata di farro40 min
On the side Peperonata40 min
A little snack Bruschetta al pomodoro15 min
To drink Virgin bellini8 min
Something sweet Cantucci60 min
Sign up to send it to your cook