The mixture of ricotta, wilted chopped spinach, grated parmesan or pecorino, egg and a very good grating of nutmeg is a well-known and typical filling for ravioli. In right this moment’s dish, although, there isn’t any pasta protecting, therefore the nudità (nudity) of the little lumps (gnocchi merely means “little lumps”), which is neatly captured by the Tuscan dialect phrase gnudi. They produce other names, too. In Casentino, within the province of Arezzo, for instance, they’re possessive and name them gnocchi di Casentino, in addition to gnocchi di ricotta, whereas within the provinces of Siena and Grosseto gnudi are generally known as malfatti (“badly formed”), which is a reassuring title, in addition to an enthralling one.
That mentioned, my gnudi are nicely fashioned, ever since I realized an entertaining and satisfying approach (I want I might bear in mind who to thank for this): you set a walnut-sized lump of the spinach-speckled gnudi combination right into a small bowl together with somewhat semolina (or plain) flour and transfer the bowl in a circle, so the cheese combination rolls round like a ball bearing in a slot machine and finally turns right into a satisfying oval. One other approach of shaping is just by rolling the balls between floured palms, or the two-teaspoon methodology, which entails turning and smoothing both sides till it kinds a neat lump, then dusting it in flour.
In a lot the identical approach that there are differing opinions about including an egg to potato gnocchi, there are differing robust opinions about including any flour to the ricotta and spinach combination for gnudi. Some say the flour ruins the lightness of the gnudi and makes them gummy. Others – and I’m on this group – suppose a scant tablespoon, plus the flour used to form them, is barely noticeable, and helps the gnudi keep collectively higher whereas they boil. For a primary try, I recommend including it after which, after you have received a really feel for the combination and the method, attempting with out.
For this “undressed” pasta, a well-dressed inexperienced salad of little gem lettuce, child spinach and thyme is a good companion.
Spinach and ricotta gnudi
Prep 15 min
Prepare dinner 5 min
Serves 4
300g contemporary spinach
250g ricotta
1 egg
60g parmesan and/or pecorino, grated, plus additional to serve
Freshly grated nutmeg
Salt
75g unsalted butter
2 tbsp plain flour, plus additional for shaping
A handful of sage leaves
Wash the spinach, elevate it, with any residual water nonetheless clinging to the leaves, right into a pan on a low warmth and prepare dinner, stirring, till it wilts fully. Tip right into a colander, prime with a small plate, then press down laborious to get rid of completely all of the water. Chop the spinach roughly.
In a bowl, combine the spinach, ricotta, frivolously crushed egg, cheese, a grating of nutmeg and salt, then add the flour and blend nicely – the combination ought to be barely sticky, but additionally near a tender dough in consistency.
To form the gnudi, put a number of tablespoons of plain flour in a small bowl. Utilizing a teaspoon, put a walnut-sized blob of the gnudi combination within the bowl, then rock and roll the bowl till the combination kinds a ball. For those who like, elongate the ball somewhat, or fork it gently on one facet, so it catches extra melted butter later, then relaxation on a frivolously floured tea towel when you form the remainder of the gnudi.
Fill a big, huge pan (or a wok) with water, convey it to a boil and add salt. The gnudi will take solely a minute or so to boil – the water ought to be shaking fairly than rolling. Put together a big platter, have a slotted spoon on the prepared and, in a second pan, soften the butter and sage leaves till the butter foams gently.
Rigorously collect up the sides of the tea towel (two units of palms can be helpful right here), transfer it over the pot of boiling water, then tip all of the gnudi into the pan. As quickly at they bob to the floor, use the slotted spoon to elevate them out – shake the spoon to eliminate extra water – and on to the platter. Pour over the butter and serve instantly, passing spherical extra grated parmesan or pecorino for many who need it.
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