spinach and ricotta gnudi
Updated on Aug 14, 2014
From Scott Conant and Food Network
No Image
prep time
2 Hr 15 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 pound ricotta, strained for 2 hours
- 1/4 cup spinach, sauteed and finely chopped
- 1/2 cup parmesan, plus more for serving
- 4 tablespoons flour
- 3 tablespoons panko
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch nutmeg
- 2 - egg yolks
- - olive oil
- 4 tablespoons melted butter
- 3 - shallots, julienned
- 3 ounces porcini mushrooms, sliced
- 1 ounce dried porcini mushrooms, rehydrated, reserve liquid
- 1 ounce brown beach mushrooms, sliced
- 1/2 teaspoon salt
- 1 pinch chili flakes
How To Make spinach and ricotta gnudi
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Step 1Mix ricotta, spinach, parmesan, flour, panko, salt, pepper, nutmeg, and egg yolks. Form into small balls.
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Step 2Test 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.
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Step 3Caramelize 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.
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Step 4Puree in blender until smooth. Add more water if needed. Add olive oil to make smooth. Strain.
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Step 5To heat for serving, warm sauce and reheat gnudi in salted water and melted butter.
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Step 6Serve with gnudi on top of sauce, with parmesan cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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