Gnudi AKA Malfatti

READY IN: 17mins

INGREDIENTS

  • 16ouncesricotta cheese, drained
  • 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
  • 1⁄4 teaspoonlemon zest
  • 1⁄4 teaspoonnutmeg, freshly grated
  • 1⁄8 teaspoonsea salt (or to taste plus more for the pot)
  • 1⁄2 teaspoonblack pepper (to taste)
  • 1⁄2 cupunbleached all-purpose flour (or as needed)
  • 1⁄2 cupsemolina (or as needed)
  • 3cupsmarinara sauce (or as needed)
  • 1tablespoonflat-leaf Italian parsley

    • NUTRITION INFO

    Serving Size: 1 (454) g

    Servings Per Recipe:4

    Calories: 569.2

    Calories from Fat 214 g 38 %

    Total Fat 23.8 g 36 %

    Saturated Fat 12.1 g 60 %

    Cholesterol 157.1 mg 52 %

    Sodium 1058.2 mg 44 %

    Total Carbohydrate61.8 g 20 %

    Dietary Fiber 8.8 g 35 %

    Sugars 18.1 g 72 %

    Protein 27.2 g 54 %

    DIRECTIONS

  • 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.

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