Ingredients for 4 people:
- Ricotta 350 g
- Spinach 500 g
- eggs 2
- flour as needed
- Parmesan cheese to taste
- Tomatoes 500 g
- Extra virgin olive oil 10 tablespoons
- Salt to taste
Cook the spinach in salted boiling water for a few minutes. Drain well and chop finely. Mix spinachs with the ricotta cheese, drained of its water. Add the eggs, nutmeg, cheese and processed until it will not become a dough soft and fine. Shape into balls (that you'll cover of flour before cooking) in boiling water until they are not afloat. Preferably not used in flour mixture, add it only if necessary after making a cooking test and verified that do not dissolve in water.
Tomato Sauce preparation
Peel the red tomatoes by dipping half a minute in boiling water, cut into small pieces, and put them in the oil where you browned garlic. Season with salt and add the basil leaves. Arrange in a baking dish the sauce, than the gnudi and again sauce and Parmesan cheese and baked in the oven for about 15 minutes. Alternatively recline the gnudi in the pan where you cooked tomato sauce and turn them into the sauce so that Season carefully with sauce. steaming hot and serve with more Parmesan cheese if desired.
Gnudi with Burro e Salvia dressing
Ingredients for the dressing:
- 40 g butter
- 5 sage leaves
While gnudi cook in boiling water, melt the butter in a skillet over low heat.
add the sage leaves (well washed, dried and chopped) and mix the ingredients.
At this point the gnudi resurface the surface will be ready.
Transfer them with a slotted spoon directly into the pan with the sauce to flavor a few moments. If necessary, add a ladle of hot water because the sauce does not dry out too much and finish cooking. Finally Serve your gnudi with butter and sage and delight your guests!