Homemade Spinach Ricotta Gnudi

Step 1: Prepare the Spinach

1. Blanch the Spinach: Pour boiling water over 500g of spinach in a bowl. Let it sit for a few minutes to wilt.
2. Drain and Squeeze: Once cooled slightly, squeeze out as much excess liquid as possible. Chop the spinach finely and drain again to remove any remaining water.

Step 2: Make the Mixture

1. Combine Ingredients: In a mixing bowl, add the chopped spinach, 500g of dry ricotta, 75g egg yolks, 75g dried breadcrumbs, 50g plain flour, a grating of whole nutmeg, a pinch of salt, and 125g grated Grana Padano.
2. Mix Well: Combine all ingredients until you have a smooth mixture.

Step 3: Shape the Gnudi

1. Portion the Mixture: Using an ice cream scoop or your hands, scoop out 24 equal-sized lumps of the mixture.
2. Shape into Logs: Roll each portion into a log shape by gently rolling it between your palms.
3. Chill: Place the shaped logs on a baking sheet and chill in the fridge for 30 minutes.

Step 4: Cook the Gnudi

1. Boil Water: Bring a large pot of salted water to a boil.
2. Cook the Gnudi: Lower the gnudi into the boiling water. Reduce to a simmer and cook for 3-4 minutes. You may need to do this in batches.

Step 5: Prepare the Sauce

1. Fry the Sage: While the gnudi is cooking, heat 50g of butter in a large frying pan. Add 20g of sliced sage and fry until crisp.

Step 6: Combine and Serve

1. Drain and Combine: Once cooked, drain the gnudi and add them to the frying pan with the sage. Toss gently to combine, adding a good grating of cheese.
2. Plate: Arrange four gnudi on each serving plate. Pour over the sage butter sauce and sprinkle with more grated cheese.

Tip: Choosing Your Spinach

• Opt for large spinach leaves for the best texture. If using frozen spinach, ensure all excess liquid is removed before mixing.

Enjoy your delicious Homemade Spinach Ricotta Gnudi!