Spinach & Basil Gnudi

Spinach & Basil Gnudi 



Prep Time: 25 Min

Chill Time: 30 Min +

Cook Time: 20 Min

1. Combine the spinach, 1 C basil, garlic, and onion in a food processor and blend until completely broken down.

 

1. In a medium sized mixing bowl, add the ricotta cheese, egg, flour, salt, pepper, and greens from the processor. Fold together using a fork to combine thoroughly.

 

1. Dump about ¼ C AP flour onto a small plate and keep close. Flour your hands and use a Tbsp. to scoop the gnudi mix into your hands. Gently roll and toss between hands to form a little egg-shaped dumpling. Roll in flour and toss between hands to shake off excess.

 

1. Transfer the gnudi to a parchment lined baking sheet and continue until mixture is gone. You will have approximately 16 – 20 gnudi. Refrigerate at least 30 minutes to firm up the gnudi.

  

                     Grocery List

• 600g Ricotta Cheese
• ½ Yellow Onion, chopped
• 2 cloves Garlic, crushed
• 2 C Spinach
• 1 C Fresh Basil Leaves
• 1/3 C AP Flour + some for rolling
• 1 Large Egg
• ½ Tsp. Sea Salt
• ¼ Tsp. Cracked Pepper

 

• 2 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 3 cloves Garlic, crushed & minced
• ½ Tsp. Red Pepper Flakes
• ½ C Whipping Cream
• ½ C Fresh Basil, roughly chopped
• ½ Tsp. Sea Salt
• Cracked Pepper to taste

 

• Grated Parmesan, Fresh Basil, Fresh Parsley - Garnish

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1. Once the gnudi have chilled, set a large pot of cold water onto the stove, and set it to medium high. Once boiled, season liberally with sea salt. In 2 batches, add the gnudi to the boiling water one a time stirring it in as it hits the water. Cook each batch 6 – 7 minutes. Transfer the first batch to a paper towel lined plate and continue with the second batch.

**Continue as gnudi boils.

1. Begin melting the butter in a large frying pan on medium heat. Once melted, add the EVOO, pepper flakes, and garlic. Stir and cook 2 minutes.

 

1. Pour in the whipping cream, salt, and desired amount of pepper, and allow it to bubble for 2 minutes before reducing heat to medium low. Continue to simmer and stir for 5 minutes.

 

1. Add ¼ C of the boiling gnudi water to the cream sauce and continue to cook until second batch of gnudi is finished.

 

1. Add the cooked gnudi to the cream sauce and gently toss them to coat them in the sauce. Add in the fresh basil and toss gently one last time.

 

1. Serve directly from the pan. Enjoy with a sprinkling of grated parmesan, pepper flakes, or a combination of fresh chopped herbs. ENJOY!