Spinach and Ricotta Gnudi

Name: Spinach and Ricotta Gnudi
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 28 grams brown beech mushrooms, sliced; 4 Tbsps melted butter, for re-heating; 1 pinch Pinch chili flakes; 28 grams dried porcini mushrooms, hydrated, then squeezed dry, liquid reserved; 85 grams fresh porcini mushrooms, sliced; 2 egg yolks; 4 Tbsps all-purpose flour; 1 pinch Pinch grated nutmeg; 6 servings Olive oil; 6 servings Olive oil, for coating; 3 Tbsps panko breadcrumbs; 118 milliliters grated Parmesan, plus more for serving; 0 teaspoons pepper; 1 teaspoons salt; 3 shallots, julienned; 454 grams cows milk ricotta, drained in a strainer for at least 2 hours; 59 milliliters spinach, sauteed and finely chopped

Spinach and Ricotta Gnudi might be just the side dish you are searching for. This recipe serves 6. One serving contains 532 calories, 14g of protein, and 40g of fat. From preparation to the plate, this recipe takes around 45 minutes. If you have porcini mushrooms, salt, flour, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Mix the ricotta, spinach, Parmesan, flour, breadcrumbs, salt, pepper, nutmeg and eggs together. Make 2 small balls and test cook by placing them in boiling water until they float, then shock in iced water. Taste. If they are too soft and don't hold together, add more flour or breadcrumbs and test again.

Ingredients you will need

Breadcrumbs

Parmesan

Ricotta Cheese

Spinach

Nutmeg

Pepper

All Purpose Flour

Water

Egg

Salt

Portion all of the gnudi and roll into balls. Cook in boiling water until they float, about 2 minutes, and shock in iced water. Coat in olive oil and reserve until ready to serve.

Ingredients you will need

Olive Oil

Water

Roll

For the porcini puree: To caramelize the shallots, heat a large saute pan over high heat, add a few tablespoons of olive oil, then add the shallots. Allow to color on one side, then lower the heat and stir. Slowly cook until soft and sweet, about 5 minutes.

Ingredients you will need

Olive Oil

Shallot

Equipment you will use

Frying Pan

Saute the mushrooms together with the shallots until lightly colored and tender, about 4 minutes. Season with salt and chili, and sweat for an additional 3 minutes.

Ingredients you will need

Mushrooms

Shallot

Chili Pepper

Salt

Pour the liquid from the hydrated porcini mushrooms into the pan. Allow to cook for about 15 minutes.

Ingredients you will need

Mushrooms

Equipment you will use

Frying Pan

Transfer the contents into a blender and puree until the consistency is smooth.

Equipment you will use

Blender

Add water if the mixture gets too thick in the blender and it stops moving.

Ingredients you will need

Water

Equipment you will use

Blender

Add olive oil while blending to finish and taste for seasoning. Strain the sauce. Reserve until ready to serve.

Ingredients you will need

Olive Oil

Seasoning

Sauce

To serve: Warm the porcini puree and reserve. Reheat the gnudi in a pan with salted simmering water and the melted butter. Plate the porcini puree, place gnudi on top and top with Parmesan cheese.

Ingredients you will need

Parmesan

Butter