Ricotta Gnudi with Spinach and Mushrooms
Category:
Courtesy of Antonelli’s cheesemonger, Nicholas DeCarmine • Photography by Casey Woods
Serves 6–8
Easy
Email
PrintIngredients
For 1 Batch(es)
For the gnudi
- 1 pound(s) ricotta (we love Calabro whole-milk, hand-dipped ricotta)
- 1/4 cup(s) Parmigiano-Reggiano, plus more for serving
- 1 egg(s), lightly beaten
- Zest of 1 lemon
- Salt, to taste
- 1 cup(s) all-purpose flour, plus more for dusting
For the sauce
- 2 tablespoons butter or oil
- 1 pound(s) cremini mushrooms, cut into large slices
- Salt and pepper, to taste
- 3 large garlic cloves, finely chopped
- 1 pound(s) fresh spinach, washed
Ricotta Gnudi with Spinach and Mushrooms Directions
- For the gnudi:
- Combine the ricotta, parm, egg, lemon zest and salt in a bowl. Add the flour and gently fold in until just combined. Dust with more flour, shape into a ball and place on a lightly floured surface.
- Working in small sections, roll out the dough into a rope approximately ¾-inch thick. Using a knife or bench scraper, cut the rope into 1¼-inch pieces. Reserve on a lightly floured baking sheet and repeat until all the gnudi have been formed.
- For the sauce:
- Melt the butter or oil in a large skillet. Add the mushrooms, season well with salt and pepper and cook over medium-high heat until lightly browned, about 5 to 7 minutes.
- Add the garlic, toss lightly and cook until fragrant—about 30 seconds. Add the spinach, toss to coat and cook until just wilted.
- While the sauce is cooking, bring a large pot of salted water to a boil. Working in batches, drop the gnudi into the water and cook at a high simmer until cooked through and tender—about 6 to 7 minutes.
- Drain well and add to the sauce—tossing to coat. Cook for another 1 to 2 minutes, then spoon directly into serving bowls. Garnish with a little olive oil, grated Parmesan and cracked pepper.
|
|
|