Gnudi Recipe Traditional Tuscan Dumplings With Spinach And Ricotta

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GNUDI



Gnudi image

Provided by Giada De Laurentiis

Categories     appetizer

Time 23m

Yield 6 servings

Number Of Ingredients 10

1 cup whole milk ricotta cheese
1 pound frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
2 eggs
2 egg yolks
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, plus 1 cup for coating
1 jar store bought marinara sauce, heated

Steps:

  • Bring a large pot of salted water to a boil.
  • In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.
  • Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.
  • Arrange gnudi on a platter and lightly drizzle with marinara sauce.

BAKED GNUDI, TUSCAN RICOTTA AND SPINACH DUMPLINGS



Baked Gnudi, Tuscan Ricotta and Spinach Dumplings image

Gnudi are one of the classic dishes of the Tuscan Food Tradition. This is my mum Maria Rosa's recipe that use to bake Gnudi in the oven with a tomato or ragout sauce.

Provided by Nicola Bandini

Categories     Main Course

Time 1h15m

Number Of Ingredients 17

16 oz Fresh Ricotta Cheese (500 grams. A mix of sheep and cow's ricotta)
2 Eggs
3,5 oz Parmigiano Reggiano Cheese (100 grams)
7 oz Spinach (200 grams if boiled and squeezed, otherwise 800 grams if fresh)
1 pince Marjoram (or more, to your licking)
1 pince Grated Nutmeg
salt to taste
pepper to taste
1/2 Half Orange Zest
1 Shallot or 1/2 onion
8,80 Tomato Passata Sauce (250 g)
salt to taste
pepper to taste
8,80 White Sauce (Besciamella) (250 grams ready made)
Grated Nutmeg to taste
milk to taste
1 tbsp Extra Virgin olive oil

Steps:

  • First of all, prepare all ingredients.
  • Drain the ricotta of the whey. If you need, help yourself with a fork and a strainer.
  • If you use fresh spinach, boil them in salted water for about 8/10 minutes. After that, squeeze them very well and chop finely with a knife or scissors.
  • Chop the shallot or the onion for the tomato sauce
  • Preheat your oven: to 180° degrees C (350° degrees F) if fan oven, otherwise 190° degrees C (375° degrees F) if conventional oven.

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