Gnudi
Ingredients
- 1 pound spinach, fresh
- 2 large egg yolks, lightly beaten
- 3/4 cup ricotta cheese, preferably fresh, drained for 30 minutes in a fine sieve
- 3/4 cup Parmesan, finely grated
- 1/2 teaspoon nutmeg, freshly grated
- 1 cup all-purpose flour
- Semolina, for dusting
- 4 tablespoons unsalted butter
- 2 tablespoons sage, fresh, coarsely chopped, plus about 8 leaves
Directions
Fit a large pot with a steamer insert.Add enough water to come about 3 inches below bottom of insert, and bring to a simmer.
Add spinach, cover, and steam until bright green, 3 to 5 minutes.
Drain, and let cool slightly.
Press to remove liquid.
Roll spinach in a clean kitchen towel or cheesecloth, and squeeze to remove any remaining liquid.
Transfer to a food processor, and puree until smooth.
Stir together spinach puree, egg yolks, cheeses and nutmeg.
Mound 1-cup flour on a cutting board.
Using floured hands, gently shape 1 tablespoon spinach mixture into a small log.
Drop it into the flour, and quickly roll to coat lightly.
Transfer to a baking sheet that's lightly dusted with semolina.
Bring a large pot of salted water to a boil.
Add half the gnudi, and stir gently to prevent them from sticking together.
Cook until gnudi rise and remain on the surface, about 5 minutes.
Remove to a platter.
Repeat with remaining gnudi.
Melt butter in a small skillet over medium-high heat.
Stir in chopped sage and the sage leaves.
Add 1 1/2 tablespoons gnudi cooking water, reduce heat to low, and cook for 5 minutes.
Season with salt and pepper and serve immediately with the gnudi.