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I have been reminiscing about meals I’ve relished on past travels and came throughout my notes about a delicious dish known as gnudi that I savored in Tuscany a few of yrs ago.

Gnudi, which are also known as malfatti, are mild dumplings created with ricotta cheese, Parmesan and a little bit of flour. It is fundamentally a ravioli without the need of the pasta. They are not the exact same as gnocchi, which are made with potato and flour.

My edition nowadays incorporates spinach. It’s essential that when you drain your spinach, you get all the humidity out. That means squeezing a a single-pound (500 g) bag of spinach until finally you end up with 1 cup (250 ml) of spinach. 

These fragile rounds are boiled and are very best served with your favorite tomato-based mostly pasta sauce and a sprinkling of Parmesan cheese. So easy, but delectable.

This is a light but enjoyable food that could fit in properly to your Easter food organizing.

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Spinach Gnudi

(Serves 4-6)

12 oz. ricotta (about 1-1/2 cups [375 ml])

1 lb. (500 g) bag of frozen spinach, thawed

1 egg

1 tsp (5 ml) salt

1 tsp (5 ml) lemon zest

1/4 cup (50 ml) flour

1/3 cup (75 ml) grated Parmesan cheese

Pepper to flavor

4 cups (1L) of your favorite pasta sauce

More Parmesan for serving

1. Area a paper towel in a colander. Put ricotta in colander and place an additional paper towel on top rated. Enable drain for 30 minutes. Gently press ricotta. Get rid of from colander and place in a bowl. Discard paper towels.

2. Even though ricotta drains, drain thawed spinach very nicely. By hand or making use of a potato ricer, squeeze as a lot liquid from the spinach as achievable. You should really close up with 1 cup (250 ml) of spinach.

3. Chop spinach finely and area in bowl with ricotta. Incorporate egg, salt, lemon zest, flour and Parmesan. Blend very well.

4. Utilizing your hands, gently roll 1 tbsp (15 ml) of filling into a ball. Spot on floured, parchment-lined baking sheet. Repeat until all mixture is used up.

5. Cover and refrigerate for about an hour.

6. To cook dinner, provide massive pot of salted h2o to boil. Cook gnudi 8 to 10 at a time until eventually they float to best. Remove from water with slotted spoon to gently simmering pan of your favourite pasta sauce. Repeat right up until all gnudi are cooked.

7. Serve with supplemental grated Parmesan.