Spinach And Ricotta Gnudi Recipe

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Spinach and Ricotta Gnudi

Jean Ray

By
@Sheepdoc

From Scott Conant and Food Network


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Serves:

6

Prep:

2 Hr 15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 lb
ricotta, strained for 2 hours
1/4 c
spinach, sauteed and finely chopped
1/2 c
parmesan, plus more for serving
4 Tbsp
flour
3 Tbsp
panko
1/2 tsp
salt
1/4 tsp
pepper
1 pinch
nutmeg
2
egg yolks
olive oil
4 Tbsp
melted butter
3
shallots, julienned
3 oz
porcini mushrooms, sliced
1 oz
dried porcini mushrooms, rehydrated, reserve liquid
1 oz
brown beach mushrooms, sliced
1/2 tsp
salt
1 pinch
chili flakes

Directions Step-By-Step

1
Mix ricotta, spinach, parmesan, flour, panko, salt, pepper, nutmeg, and egg yolks. Form into small balls.
2
Test one first. Place in boiling water and cook 2 minutes. Shock in ice water. Test for consistency and add more flour and/or panko if needed. Boil rest of balls 2 minutes and shock in ice water.
3
Caramelize shallots in olive oil until brown on one side, reduce heat and cook 5 minutes until soft. Saute mushrooms with shallots until tender, about 4 minutes. Season with salt and chili and cook another 3 minutes. Add reserved mushroom water and cook 15 minutes.
4
Puree in blender until smooth. Add more water if needed. Add olive oil to make smooth. Strain.
5
To heat for serving, warm sauce and reheat gnudi in salted water and melted butter.
6
Serve with gnudi on top of sauce, with parmesan cheese.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Dairy
Regional Style: Italian