A cross between gnocci and pasta, these delicious dumplings are made from ricotta cheese and flour.
- 1 c chopped spinach, drained and squeezed dry
- 1 pint Ricotta cheese
- 1 egg
- 1/2 cup All-Purpose flour
- 1/4 cup grated Parmesan Cheese
- 1/4 tsp nutmeg
- salt and pepper to taste
- 2 cups Semolina flour
Combine cheeses, egg, spinach and seasonings in bowl or electric mixer. Paddle or whisk until fully incorporated. Add flour and mix in. Do not over work dough. It should be damp but not wet. It should be able to be molded by hand. Add a little more flour if need be.
Using a spoon or small ice cream scoop, make a small ball out of the dough and roll with your hands to make a uniform shape. Drop gnudi into semolina flour and roll around to coat the outside. Re-mold the ball with your hands until the ball is well coated with semolina and is dry to the touch.
Place on plate with a little more semolina flour. Place in refrigerator up to three days to form a crust on the outside.
To cook, fill a large stock pot about half full with water and salt and bring to a boil. Place gnudi in boiling salted water until they float. Continue to cook for 5 min until hot in center. Place gnudi into your own tomato sauce and stew for 5 minutes to coat. Serve hot with sauce and garnish with fresh basil and olive oil. Done!