From Florence, Italy – Gnudi –
Spinach Ricotta Gnocchi
1 cup whole milk ricotta cheese
1 pound frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
2 egg yolks
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, plus 1 cup for coating
Jar of 825 MAIN Marinara Sauce
Bring a large pot of salted water to a boil.
In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in
nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.
Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top nd have cooked for about 4 minutes.
Arrange gnudi on a platter and lightly drizzle with 825 MAIN Marinara sauce.