spinach and ricotta gnudi

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By Jean Ray

From Scott Conant and Food Network

serves 6
prep time 2 Hr 15 Min
cook time 30 Min
method Stove Top

Ingredients For spinach and ricotta gnudi

  • 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
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How To Make spinach and ricotta gnudi

  • 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.

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