Gnudi

These cheese and spinach balls are poached and drizzled with tomato sauce.
  • 240g whole milk ricotta cheese
  • 50g plain flour, plus 100g for coating
  • 1 tsp freshly ground black pepper
  • 1 tsp salt
  • 1/4 tsp freshly grated nutmeg
  • 2 egg yolks
  • 2 eggs
  • 180g grated Parmesan
  • 450g frozen spinach, thawed and squeezed dry
  • 1 jar tomato pasta sauce, heated
1) Bring a large pot of salted water to a boil.

2) In a large mixing bowl, combine ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls- "gnudi".

3) Dredge the formed gnudi in flour to coat, tapping off the excess. Slide them 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.

4) Arrange gnudi on a platter and lightly drizzle with marinara sauce.

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