Difficulty Level: Moderate
Prep Time: 2.5 hours
Cook Time: 15 minutes
Serving Size: 2-4 servings
Spinach & Ricotta Gnudi:
2 cups whole milk ricotta, strained
3 oz. fresh baby spinach
1/3 cup Parmigiano Reggiano, finely grated
1/2 cup ‘00’ flour
2 egg yolks
1/4 tsp. salt
2 tbsp. butter
14 oz. crushed tomatoes, preferably San Marzano
2 tbsp. extra virgin olive oil
4 garlic cloves, minced
1/2 tsp. salt
1 sprig basil
To strain the ricotta, wrap the cheese with a cheese cloth and place over a mesh strainer set on top of a bowl to catch the excess liquids. Strain for a minimum of 2 hours (the longer the better) and squeeze out all excess liquids.
Bring a large pot of water to a boil. Add the olive oil to a heavy-bottomed pot over low heat. Stir in minced garlic and sauté for 1-2 minutes, until fragrant. Add the crushed tomatoes, salt and a sprig of basil. Stir and let simmer over low heat for 15 minutes. Add more salt to taste.
When the water is boiling, blanch the spinach for 30 seconds. Using a spider strainer, remove the spinach and place directly into a bowl of ice water. Strain and add to a blender along with the ricotta, Parmigiano and salt. Blend until smooth.
Transfer the spinach and ricotta mixture to a mixing bowl. Using your hands, gently mix in the egg yolks and flour.
Bring a large pot of water to a boil, add plenty of salt. Scoop about 1 tbsp. of the spinach and ricotta filling and gently shape it into a ball about 1 inch in diameter. Sprinkle some flour on top of the filling if it’s too sticky to shape. Place the gnudi in the boiling water and cook for 2-3 minutes, until it floats to the top.
Melt the butter in a sauté pan over low heat. Strain the gnudi and place into the pan with the butter. Gently toss to coat the gnudi in the butter and plate over top of the marinara sauce. Sprinkle with more grated Parmigiano and serve!