- 1 ¼ lb spinach, fresh
- ⅝ lb ricotta cheese, fresh
- 1 ½ oz Parmigiano Reggiano cheese
- 1 ¼ oz egg yolks
- 7 oz all-purpose flour
- 2 oz potato starch
- nutmeg to taste
- tomato sauce to taste
- 2 oz butter
- ⅜ oz sage
30 minutes preparation + 10 minutes cooking
Cook the spinach in a small amount of boiling salted water, drain it and cool thoroughly. Wring it out and then chop it up.
On a work top, add all the other ingredients to the spinach purée, and mix everything together thoroughly and rapidly. The resulting combination must be homogeneous and soft.
Leave the mixture to rest for a short while on a well-floured board.
With the aid of a pastry bag with a smooth nozzle, form some strings of paste and cut these into 1.2 inches long pieces.
Cook the “gnudi” in abundant salted water, and when they rise to the surface, drain them.
In a large pan, brown the butter with the sage leaves. Lay the “gnudi” gently in the pan and toss them with the cheese.
Arrange the “gnudi” on the serving dish, and decorate with fresh tomato sauce and some basil leaves.