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    Spinach and ricotta “gnudi” with Grana Padano, butter and sage

    4 per.
    T345 min


    • 700 g fresh spinach
    • 50 g Grana Padano PDO
    • 250 g ricotta cheese
    • 100 g all-purpose flour
    • 1 egg
    • 50 g butter
    • 1 bunch fresh sage
    • Extra virgin olive oil
    • Nutmeg
    • Salt and pepper to taste


    STEP 1

    In a pan, heat a drizzle of olive oil and brown a clove of garlic, add the spinach and parboil for 8-10 minutes on a medium heat.

    STEP 2

    Drain and squeeze the water out well, place in a bowl and add the ricotta, grated Grana Padano, egg, 50 g flour, a pinch of salt, pepper and a sprinkle of nutmeg.

    STEP 3

    Mix well and, form balls with the aid of a spoon, each about 4-5 cm in diameter, dredge in the rest of the flour and lay on a tray covered in parchment paper.

    STEP 4

    Boil the gnudi in plenty of salted water for a few minutes, draining them as soon as they float to the surface.
    Sauté the gnudi in a pan with a knob of butter and fresh sage leaves.
    Serve the gnudi warm with a sprinkle of pepper and grated Grana Padano.