Preparation time is 50minutes
Cook time is 20minutes
Total time is 1hours 10minutes
Serve is for 6 people
Estimated cost per serve is 6.99 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
6
- 500grams spinach
- 500grams ricotta, drained in a sieve until dry
- 4 egg, yolks only
- 75grams breadcrumbs
- 50grams plain flour
- 1 pinch nutmeg
- 150grams parmesan, grated
- 50grams butter
- 1/2 medium lemon, zest
- 3tablespoons parsley, fresh, chopped
Nutrition per serving
1680kJ / 402Cal
1680 Kilojoules or 402 Calories
19% of daily energy intake*
Protein
23.7grams
Fat
25.7grams
Carbs
19.0grams
Sugars
4.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Rich ricotta dumplings with spinach and lemon is a rustic and authentic Italian dish packed with flavour.
Method
Step 1 of 4
Place the spinach in a large sieve over the sink and pour over boiling water to wilt. Squeeze out excess liquid and finely chop the spinach. Add to a large bowl with the ricotta, breadcrumbs, flour, nutmeg, egg yolks and 120g of parmesan and mix well to combine.
Step 2 of 4
Using your hands, scoop the mix into 25 balls and shape into logs. Place on a baking sheet and chill for 30 minutes to firm up.
Step 3 of 4
Bring a large pan of water to the boil. Reduce to a simmer. Working in batches, add the gnudi into the pan and cook for 3-4 minutes.
Step 4 of 4
Heat the butter in a large pan on medium high heat and add the lemon zest and 30g of parmesan. Drain the gnudi and add to the pan, swirling to coat in the butter sauce. Serve the gnudi with sauce poured on top, fresh parsley and extra parmesan if desired.
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