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Italian Gnudi Recipe Ricotta And Spinach Dough Balls
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=p77CQZoIKiI
This delicious recipe for gnudi are tasty ricotta cheese dumplings loaded up with spinach and parmesan cheese and are served with Pomodoro sauce. Subscribe ► https://bit.ly/2zBklap • Ingredients for this recipe: • • 1 pound fresh baby spinach • • 1 ½ pounds whole milk ricotta • • 1 ¼ cups grated parmesan cheese • • 6 large eggs • • 3 ½ cups 00 or all-purpose flour • • Sea salt and fresh cracked pepper to taste • • ½ pomodoro recipe • Makes 30 • Prep Time: 20 minutes • Cook Time: 10 minutes • Procedures: • 1. Add the baby spinach to a large pot of boiling salted water and cook for 2 to 3 minutes or until wilted. • 2. Run the spinach under cold water and chill in the strainer over a bowl in the refrigerator for 10 minutes. • 3. Next, add the ricotta cheese to a strainer in a bowl and drain off as much liquid from the cheese as possible, which takes about 10 minutes. • 4. Remove the baby spinach from the refrigerator and finely mince it and add to a large bowl along with the ricotta, parmesan, eggs, salt and pepper until completely combined. • 5. Add in the flour and mix to form a sticky dough. You may need to add in a bit more or use a bit less as it is more about feel than anything. • 6. Scoop out about 3-4 tablespoons and roll them around in a small bowl of flour to coat and then roll them in your hand to form a ball. Repeat until all the dough has been rolled and set aside. • 7. Cooking in batches add them to a large pot of boiling salted water for 4-5 minutes or until they float to the top. • 8. Serve them with hot pomodoro sauce with optional garnishes of grated parmesan cheese and basil leaves. • Chef Notes: • Make-Ahead: While they are best eaten immediately, you can make these up to 1 day ahead of time. Simply reheat right before serving. • How to Reheat: Place them in a pot of boiling salted water and cook for 1 to 2 minutes or until hot. You can also cook on a microwave safe plate until hot. • How to Store: Cover and place in the refrigerator for 4 days. These will freeze excellently covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating. • You can absolutely swap out fresh baby spinach for cooked frozen spinach that has been thawed. • Make sure the water for boiling the gnudi is at a very low boil as it can cause them to break apart.
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