First we put everything together and then rolled it into balls, not unlike cookie dough. Just like the molasses cookies, it's important to keep your hands wet while you roll these.
These are a little involved, but not really difficult. With the two us prepping them at the same time, they actually came together easily.
This recipe is originally from Giada, on Food Network.
And look how good they look! Almost Christmasy.
They were really delicious, and pretty light, too. Maybe without the pasta they don't make you feel so full. I'd make them again and probably leave them in the boiled water a little longer. But over all, it was a really different kind of meal.
Gnudi (or naked ravioli)
from Mary Ellen's Cooking Creations,
originally from Giada at Home
- 1 cup whole milk ricotta cheese
- 1 pound frozen spinach, thawed and squeezed dry (I used 1 bag of fresh spinach)
- 1 cup grated Parmesan
- 2 eggs
- 2 egg yolks
- Added: 2 cloves garlic, pressed
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 5 tablespoons all-purpose flour, plus 1 cup for coating
- 1 jar store bought marinara sauce, heated
- Bring a large pot of salted water to a boil. (this is when I quickly wilted the fresh spinach)
- In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks.
- Stir in nutmeg, salt, pepper, and flour.
- Form mixture in to small, flattened balls (this is easier to do if your hands are wet).
- Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary.
- Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.
- Arrange gnudi on a platter and lightly drizzle with marinara sauce.