Ricotta & herb gnudi

Nutrition and extra info

kcal406

fat27g

saturates15g

carbs18g

sugars2g

fibre1g

protein22g

salt0.9g

Ingredients

Method

500g spinach, ends trimmed

spin-atch

Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

500g ricotta (needs to be dry, so strain overnight if it’s wet)

ree-cot-a

Ricotta is an Italian cheese made from whey and traditionally a by-product of…

75g egg yolks

75g dried breadcrumbs

50g plain flour

whole nutmeg, for grating

125g Grana Padano, grated, plus extra for the sauce and to serve

50g butter

butt-err

Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

20g sage, sliced if the leaves are large

sa-age

Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

Pour boiling water over the spinach, then leave to cool a little before squeezing out any excess liquid. Chop the spinach finely. Drain and squeeze out any excess water again. Put the spinach in a mixing bowl with the ricotta, egg yolks, breadcrumbs, flour, a grating of nutmeg, a pinch of salt and the cheese. Mix well.
Scoop up 24 equal-sized lumps of the mixture, using an ice cream scoop if you have one, and shape each one into a log by rolling it between your hands. Lay each log on a baking sheet, then chill for 30 mins, or until needed.
Bring a large pan of salted water to the boil. Lower the gnudi into the water, turn down to a simmer and cook for 3-4 mins (do this in batches if you need to). Meanwhile, heat the butter in a large frying pan, add the sage and fry until crisp. Drain the gnudi well, then tip into the pan with the sage, along with a good grating of cheese. Swirl everything together, doing it in batches if it’s easier. Arrange four gnudi on each serving plate, pour over more of the sauce and scatter with more grated cheese.