Gnudi di Ricotta e Spinaci con burro e salvia | Fattoria La Vialla
Gnudi di Ricotta e Spinaci con burro e salvia (= Ricotta and Spinach “Gnudi” with Butter and Sage) First Course
Ingredients
- 400 g fresh ricotta
- 150 g plain plain flour
- 80 g aged pecorino cheese
- 200 g young spinach leaves
- 3 tbsp Extra Virgin Olive Oil
- 2 garlic cloves
- 1 egg
- salt and pepper to taste
- 70 g butter
- 12 sage leaves
- grated aged pecorino cheese
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