Gnudi - "naked" ricotta and spinach dumplings - Organic Tuscany Cookbook
These are called "naked" dumplings since they are like ricotta and spinach ravioli without their pasta "clothing". They are easy to make and delicious!
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Cooking tools:
- Fine-mesh sieve
- Pan
- Kitchen towel
- Chef's knife
- Cutting board
- Mixing bowl
- Slotted spoon
- Pot
- Stove
- Refrigerator
- Plate
- Serving platter
Ingredients
- 250g (half pound) spinach, washed
- 50g (3/4 cup) grated parmesan cheese
- 300g (1 1/4 cup) ricotta cheese
- 2 medium eggs
- Flour to dredge
- Nutmeg, salt and pepper
- To serve: simple tomato sauce or sage and butter sauce
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