Homemade Gnudi From The Spotted Pig Food

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.

HOMEMADE GNUDI FROM THE SPOTTED PIG

Steps:

• Combine the first 5 ingredients in a bowl and whisk vigorously to combine. The mixture should be light and airy when you're finished. Next, fold in the 1/2 cup of flour until it is combined with the ricotta mixture, adding more flour by the tablespoon if needed so that the mixture isn't too sticky to roll into 1-inch balls. Using floured hands, roll the ricotta mixture into balls and place in a bowl or dish that has 1/4 inch of the semolina sprinkled on the bottom. Arrange the balls so that they are not touching each other or the sides. When you have a layer, cover the balls completely with flour and begin another layer. Finish by completely burying the ricotta balls and transfer to the fridge. Leave overnight. Carefully unearth the gnudi and place on a rimmed baking sheet. The flour that remains can be sifted back into a container to use in the future. Allow the gnudi to come to room temperature, and in the meantime prepare the brown butter and bring a pot of salted water to boil. In a skillet, melt the butter over medium-high heat. Watch it carefully, and when the butter solids begin to brown and the butter is foamy (above), add the sage leaves. Just a few moments longer on the heat and the butter should turn a nutty brown color. Don't overcook it to avoid introducing any bitter flavors. Carefully transfer the gnudi to a pot of salted boiling water and cook until they float, about 1 minute.They don't need long at all, and the pasta coating can turn tough if they are in the water too long. Remove them with a slotted spoon to drain, and serve with the brown butter and crisped sage leaves. Grate Parmesan over them, if desired.