Spinach & prosciutto gnudi
Ed Smith’s pillow-light ricotta-based dumplings filled and paired with sweet, nutty Italian salume
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Cooking tools:
- Pepper mill
- Microplane
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Saute pan
- Skillet
- Saucepan
- Pot
- Stove
- Mixing bowl
- Baking sheet
- Spatula
- Fork
- Slotted spoon
- Colander
- Measuring spoon
- Plate
- Serving bowl
- Refrigerator
Ingredients
- 70g salted butter
- 200g baby spinach leaves, washed
- 10 slices of prosciutto (San Danielle or Parma)
- 250g ricotta, drained
- 2 large egg yolks
- 50g tipo ‘00’ flour
- 25g finely grated parmesan
- Finely grated zest of 1 lemon
- ¼ nutmeg, finely grated
- 50g (approx) fine semolina flour, for dusting 20 sage leaves
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