10ouncesfrozen spinach, drained and finely chopped
2largegarlic cloves, pressed
1cup finely grated grana padano (plus more for garnish)
2largeeggs, room temperature and beaten
1tablespoonchives, finely chopped
1⁄4teaspoonnutmeg, freshly grated
1⁄8teaspoonsea salt (or to taste plus more for the pot)
1⁄2teaspoonblack pepper (to taste)
1⁄2cupunbleached all-purpose flour (or as needed)
1⁄2cupsemolina (or as needed)
3cupsmarinara sauce (or as needed)
1tablespoonflat-leaf Italian parsley
Serving Size: 1 (454) g
Servings Per Recipe:4
Calories from Fat 214 g38 %
Total Fat 23.8 g36 %
Saturated Fat 12.1 g60 %
Cholesterol 157.1 mg 52 %
Sodium 1058.2 mg 44 %
Total Carbohydrate61.8 g 20 %
Dietary Fiber 8.8 g35 %
Sugars 18.1 g72 %
Protein 27.2 g 54 %
Sprinkle semolina evenly on a baking sheet; set aside.
In a large bowl, add drained ricotta, spinach, garlic, cheese, eggs, chives, lemon zest, nutmeg, salt and pepper; mix until well blended.
Scoop up about 1 ½ tablespoons spinach mixture and form a ball before rolling it in the flour until well coated, shaking off any excess flour. Place it on the prepared baking sheet while rolling and coating the others.
In a large pot, bring salted water to a boil. Working in batches, carefully add gnudi and cook for 2 to 3 minutes or until they float to the surface.
Scoop them up with a slotted spoon and transfer them to a baking sheet.
Spoon some marinara sauce in each bowl and place 5 gnudi per bowl. Sprinkle with cheese and garnish with Italian parsley.