Gnudi Ricotta And Spinach Dumplings Food

GNUDI RECIPE - TRADITIONAL TUSCAN DUMPLINGS WITH SPINACH AND RICOTTA

Steps:

• BOILING SPINACHFirst, rinse the spinach leaves thoroughly and cook them 5 minutes in boiling water; then raise and pour the vegetables into iced water to stop the cooking and save the bright color. After that, squeeze the spinach a little at a time: it's critical eliminate as much water as possible. Finally, mince the spinach.
• GNUDI DOUGHNow, combine in a bowl the spinach with ricotta, eggs, grated Parmigiano-Reggiano, 7 tbsp of flour, 2 pinches of nutmeg, 2 pinches of black pepper, and 2 pinches of salt. Whisk and knead the mixture until consistent, them store in the fridge covered with plastic wrap for at least 1 hour up to 24 hours.
• BUTTER AND SAGEMelt the butter in a large pan, then sauté the sage over medium heat until the butter starts to become lightly brown.
• GNUDI DUMPLINGSDivide the Gnudi dough into 20 parts, the roll in the flour shaping them into balls. Now, boil the dumplings into boiling water salted with 4.5 tbsp of coarse salt. Cook a couple of minutes then raise with a slotted spoon and season with the butter and sage. Be careful because the Gnudi are very delicate.
• SERVING GNUDIServe Gnudi immediately, with or without a spoon of fresh tomato sauce (here the recipe) and a sprinkle of Parmigiano-Reggiano and black pepper.

SPINACH AND RICOTTA GNUDI

Steps:

• For the gnudi: Mix the ricotta, spinach, Parmesan, flour, breadcrumbs, salt, pepper, nutmeg and eggs together. Make 2 small balls and test cook by placing them in boiling water until they float, then shock in iced water. Taste. If they are too soft and don't hold together, add more flour or breadcrumbs and test again.
• Portion all of the gnudi and roll into balls. Cook in boiling water until they float, about 2 minutes, and shock in iced water. Coat in olive oil and reserve until ready to serve.
• For the porcini puree: To caramelize the shallots, heat a large saute pan over high heat, add a few tablespoons of olive oil, then add the shallots. Allow to color on one side, then lower the heat and stir. Slowly cook until soft and sweet, about 5 minutes. Saute the mushrooms together with the shallots until lightly colored and tender, about 4 minutes. Season with salt and chili, and sweat for an additional 3 minutes. Pour the liquid from the hydrated porcini mushrooms into the pan. Allow to cook for about 15 minutes.
• Transfer the contents into a blender and puree until the consistency is smooth. Add water if the mixture gets too thick in the blender and it stops moving. Add olive oil while blending to finish and taste for seasoning. Strain the sauce. Reserve until ready to serve.
• To serve: Warm the porcini puree and reserve. Reheat the gnudi in a pan with salted simmering water and the melted butter. Plate the porcini puree, place gnudi on top and top with Parmesan cheese.

SPINACH AND RICOTTA DUMPLINGS

Steps:

• Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
• Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
• Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
• Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.

GNUDI

Steps:

• Bring a large pot of salted water to a boil.
• In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.
• Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.
• Arrange gnudi on a platter and lightly drizzle with marinara sauce.

RICOTTA AND SPINACH GNUDI

Steps:

• Put the ricotta, beaten eggs and the '00' flour in a large bowl. Add the spinach to the main mixture and mix well until firm. Prepare a baking tray with semolina flour.
• Take a tablespoonful of the mixture and place into a wine glass and spin the glass around so that the mixture forms a small ball. Place the ball on the prepared tray and shake the tray so that the semolina flour coats the gnudi. This will give it a sort of shell and prevent it from breaking up. Continue until you have used up all the mixture. Place the balls on the tray uncovered in a fridge for 1 hour.
• Put the butter in a large frying pan and cook on a medium heat until the butter starts to foam. Add the sage leaves and fry until the sage goes crisp. Once it does, remove the sage and place on kitchen paper to drain. Keep the butter in the pan until it turns a nutty brown. Pour the butter into a bowl and reserve. Do not wash the frying pan.
• Carefully add the gnudi to a saucepan of simmering salted water, and cook until they rise to the top, then wait another 20 seconds, remove them with a slotted spoon and place them in the pan that you browned the butter in. Add a tablespoon of the reserved brown butter and a couple of tablespoons of the cooking water. Shake the pan.
• Serve in hot pasta bowls. Divide the chopped burrata onto the cooked gnudi and finish off with the crispy sage leaves, browned butter, black pepper and grated Parmesan.