As I thought I wasn't partecipating in enough groups I joined a wonderful group born from a few Daring Bakers wanting some savoury challenges in their lifes.
This month Lauren chose ricotta making and each one could choose a savoury dish to make with it .
I chose Gnudi that means naked (nudi) in Tuscan dialect. They are like ravioli without the pasta clothing. The only problem I have now is how to tell you that we were so anxious to eat them that I didn't take a photo !! So you'll have to trust my words for it : they were great !!
The recipe:
500 gr ricotta
500 gr cooked spinach or squash (water squeezed out) (traditionally they are made with nettles)
100 gr grated Parmigiano
1 egg (I used all whites leftovers)
1 Tblsp breadcrumbs
nutmeg, salt and pepper to taste
First thing cook your selected vegetable : quickly stir fry the spinach with a little salt and garlic, squeeze out the water and chop finely. If you are using squash cook it in the oven and squeeze the water out and chop finely.
Combine with the other ingredients and let it rest it in the fridge for about an hour.
Make some small balls without adding extra flour and cook in boiling water (like gnocchi) until they appear on top.
In a small saucepan melt butter and some sage and pour it on the gnudi along with some Parmigiano.
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