GNUDI: RICOTTA-SPINACH DUMPLINGS

GNUDI: RICOTTA-SPINACH DUMPLINGS image

Yield 4 people

Number Of Ingredients 7

1¼-cup Fresh ricotta cheese
1 cup Leaf spinach, cooked, drained, and finely chopped
3 tbsp. Parmesan, grated
2 Eggs
¼ tsp. Nutmeg, grated
maximum ½ cup Flour, as desired
½ lb. Melted butter

Steps:

Preheat the oven to 400°F. Drain the ricotta well and place it in a bowl. Add the thoroughly dried spinach, half the Parmesan, the eggs, the nutmeg and a large pinch of flower. Mix well and let and let rest for at least 30 minutes. Bring salted water to a rolling boil in a large pot. Using your hands or two spoons, form the ricotta mixture into small dumplings. Dust the dumplings with flour and gently drop them into the salted water. When the dumplings rise to the surface, remove them with a slotted spoon and transfer to an ovenproof dish. Top the dumplings with the melted butter and remaining Parmesan cheese and cook in the preheated oven for 10 to 15 minutes. Garnish with a dollop of your favorite tomato sauce. Serve hot.