spinach and ricotta gnudi
No Image
From Scott Conant and Food Network
yield
6 serving(s)
prep time
2 Hr 15 Min
cook time
30 Min
method
Stove Top
Ingredients For spinach and ricotta gnudi
-
1 lbricotta, strained for 2 hours
-
1/4 cspinach, sauteed and finely chopped
-
1/2 cparmesan, plus more for serving
-
4 Tbspflour
-
3 Tbsppanko
-
1/2 tspsalt
-
1/4 tsppepper
-
1 pinchnutmeg
-
2egg yolks
-
olive oil
-
4 Tbspmelted butter
-
3shallots, julienned
-
3 ozporcini mushrooms, sliced
-
1 ozdried porcini mushrooms, rehydrated, reserve liquid
-
1 ozbrown beach mushrooms, sliced
-
1/2 tspsalt
-
1 pinchchili flakes
How To Make spinach and ricotta gnudi
-
1Mix ricotta, spinach, parmesan, flour, panko, salt, pepper, nutmeg, and egg yolks. Form into small balls.
-
2Test one first. Place in boiling water and cook 2 minutes. Shock in ice water. Test for consistency and add more flour and/or panko if needed. Boil rest of balls 2 minutes and shock in ice water.
-
3Caramelize shallots in olive oil until brown on one side, reduce heat and cook 5 minutes until soft. Saute mushrooms with shallots until tender, about 4 minutes. Season with salt and chili and cook another 3 minutes. Add reserved mushroom water and cook 15 minutes.
-
4Puree in blender until smooth. Add more water if needed. Add olive oil to make smooth. Strain.
-
5To heat for serving, warm sauce and reheat gnudi in salted water and melted butter.
-
6Serve with gnudi on top of sauce, with parmesan cheese.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT