This recipe was in my latest issue of Cook's Illustrated. I don't recall ever hearing of gnudi before. What a great idea - the flavors of ravioli without the pasta! Brilliant!
The original recipe called for 1/4 teas. of grated lemon zest, which I put in. I thought the lemon was too much, so I will substitute a clove of minced or grated garlic next time.
These were really easy!
Lee
Spinach and Ricotta Gnudi (adapted from Cook's Illustrated)
14 oz. carton of whole milk ricotta
½ cup flour
½ cup Parm. Cheese
1 T. panko bread crumbs
¾ teas. salt
¼ teas. pepper
1 clove garlic, minced
10 oz. frozen whole leaf spinach, thawed and squeezed dry
2 large egg whites, lightly beaten
Dry the ricotta by spreading ricotta over a double layer of paper towels on a sheet pan and leave it for 10 minutes.
Fold the edge of the paper towels in half, peeling the cheese off the paper, then turn 90 degrees and fold again, several times, until the cheese forms a log you can pick up.
Place flour, parm, panko, s&p, minced garlic in a bowl and stir to combine. Place spinach in a food processor and chop finely, about 30 seconds. Add to bowl with flour mixture. Add ricotta and egg whites to the bowl. Mix well.
Form dough into small balls. Bring a large pot of water to boil. Drop balls into the water. When water comes back to simmer, time for 5 minutes. Use a spider to remove gnudi from water to drain.
Serve with your favorite sauce, usually tomato-based, or browned butter sage sauce.
The original recipe called for 1/4 teas. of grated lemon zest, which I put in. I thought the lemon was too much, so I will substitute a clove of minced or grated garlic next time.
These were really easy!
Lee
Spinach and Ricotta Gnudi (adapted from Cook's Illustrated)
14 oz. carton of whole milk ricotta
½ cup flour
½ cup Parm. Cheese
1 T. panko bread crumbs
¾ teas. salt
¼ teas. pepper
1 clove garlic, minced
10 oz. frozen whole leaf spinach, thawed and squeezed dry
2 large egg whites, lightly beaten
Dry the ricotta by spreading ricotta over a double layer of paper towels on a sheet pan and leave it for 10 minutes.
Fold the edge of the paper towels in half, peeling the cheese off the paper, then turn 90 degrees and fold again, several times, until the cheese forms a log you can pick up.
Place flour, parm, panko, s&p, minced garlic in a bowl and stir to combine. Place spinach in a food processor and chop finely, about 30 seconds. Add to bowl with flour mixture. Add ricotta and egg whites to the bowl. Mix well.
Form dough into small balls. Bring a large pot of water to boil. Drop balls into the water. When water comes back to simmer, time for 5 minutes. Use a spider to remove gnudi from water to drain.
Serve with your favorite sauce, usually tomato-based, or browned butter sage sauce.
