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

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


. Difficulty: Medium . Serves: 4 people . Preparation time: 45 minutes


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
Salt and pepper to taste


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.
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.
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.
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.