INGREDIENTS PER 2 PEOPLE
, 10,6 oz
spianach blanched, squeezed and finly chopped , 1 little ball
tomato sauce to serve or melted butter and sage
Mix ricotta, spinach, a pinch of salt, peper and little nutmeg, then mix thoroughly. Add the egg, mix again and put in the fridge for 15 minutes.
Make a quenelle (gnudo) with the mixture – using 2 spoons- then drop it in a plate with some flour
in it. Cover the quenelle with flour, then make a little ball with it using your hands. Once all quenelles are
ready, put the water to a boil, add some salt and very carefully drop gnudi in it.
Drain as soon as they come to the water surface. Season with tomato sauce or melted butter and sage and serve.
Thanks to: Il Deborino