Baked Ricotta and Spinach Gnudi

Genius. Delicious. Easy peasy.

One tub of full fat Ricotta gets mixed with loads of blanched and chopped spinach, (loads=3 lbs or thereabouts), 2 egg yolks, a good handful and more of grated parmigiano, grated nutmeg, a bit of fresh bread crumbs, and salt and pepper. Roll the mixture into walnut size balls and put into a roasting dish, dot with butter, and another good handful of parmigiano.

Bake about 30-40 minutes until a bit crispy outside and melting inside.

Melt a good bit of butter in a pan and when frothy add fresh sage leaves and fry until lightly crisp. Pour over cooked gnudi and dig in.

IMG_5130-001

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: