Comment on this article

from the Tuscan kitchen of Sharmagne Leland-St. John and Victor Riehl

1 pound fresh spinach, stems removed
1 cup ricotta cheese
¾ cup all-purpose flour, divided
½ cup freshly grated Parmigiano-Reggiano cheese
2 egg yolks, lightly beaten
¼ teaspoon freshly grated nutmeg
2 teaspoons white pepper corns, freshly ground
2 teaspoons sea salt,
½ lemon, juiced
Several fresh sage leaves

Bring a large pot of salted water to a boil.
Add spinach and blanch until just wilted,
about 1 minute. Immerse in iced water for
several minutes to stop the cooking process.
Drain. Squeeze dry and chop finely.

Mix the ricotta cheese, 1/2 cup of the flour,
Parmigiano-Reggiano cheese, egg yolks and
nutmeg in a large bowl. Add the spinach,
white pepper and salt. Mix until the mixture
is well-combined.

Dust your hands with the remaining 1/4 cup flour
and form the mixture into small balls.

Bring a large pot of salted water to a boil. Add
lemon juice. Boil gnudi in batches until they
float to the top of the water, 3 to 4 minutes.
Drain on paper towels

While waiting for the water to boil, melt the
butter in a small frying pan. Add the sage and
sauté until crisp. Serve the gnudi warm, then
spoon the butter-sage sauce over the top.


Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]