BAKED GNUDI, TUSCAN RICOTTA AND SPINACH DUMPLINGS
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
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.
GNUDI
Provided by Giada De Laurentiis
Categories appetizer
Time 23m
Yield 6 servings
Number Of Ingredients 10
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.
GNUDI RECIPE - TRADITIONAL TUSCAN DUMPLINGS WITH SPINACH AND RICOTTA
Gnudi is a classic Tuscan recipe, simple and delicious! The particularity of these Italian dumpling is the smoothness of the dough and the intense flavor thanks to the spinach Ricotta, and Parmigiano-Reggiano cheese. Commonly, Gnudi are tossed with butter and sage and often paired with a simple, fresh tomato sauce. Try them on and let me know: they're an authentic bite of Tuscany!
Provided by Filippo Trapella - philosokitchen.com
Time 35m
Number Of Ingredients 12
Steps:
- BOILING SPINACHFirst, rinse the spinach leaves thoroughly and cook them 5 minutes in boiling water; then raise and pour the vegetables into iced water to stop the cooking and save the bright color. After that, squeeze the spinach a little at a time: it's critical eliminate as much water as possible. Finally, mince the spinach.
- GNUDI DOUGHNow, combine in a bowl the spinach with ricotta, eggs, grated Parmigiano-Reggiano, 7 tbsp of flour, 2 pinches of nutmeg, 2 pinches of black pepper, and 2 pinches of salt. Whisk and knead the mixture until consistent, them store in the fridge covered with plastic wrap for at least 1 hour up to 24 hours.
- BUTTER AND SAGEMelt the butter in a large pan, then sauté the sage over medium heat until the butter starts to become lightly brown.
- GNUDI DUMPLINGSDivide the Gnudi dough into 20 parts, the roll in the flour shaping them into balls. Now, boil the dumplings into boiling water salted with 4.5 tbsp of coarse salt. Cook a couple of minutes then raise with a slotted spoon and season with the butter and sage. Be careful because the Gnudi are very delicate.
- SERVING GNUDIServe Gnudi immediately, with or without a spoon of fresh tomato sauce (here the recipe) and a sprinkle of Parmigiano-Reggiano and black pepper.
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- Boil the spinach in very little salted water for about 5 minutes. Then drain them very well, squeezing to drain the water with the help of a fork.
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