Gnudi al Burro e Salvia : Foodwise
This recipe was demonstrated for CUESA’s Market to Table program on December 9, 2017. Gnudi, literally translating to “naked” in Italian, are simply fantastic l
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Ingredients
- 2 pounds fresh spinach leaves
- 2 cups ricotta cheese, well-drained
- 1½ cups all-purpose flour
- 2½ cups grated Parmigiano-Reggiano cheese, divided
- 2 large eggs, lightly beaten
- ⅛ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- ¼ – ½ cup sea salt
- 15 leaves sage, rough-chopped (or about 2 tablespoons of dried sage)
- 10 tablespoons salted butter, at room temperature (about 1¼ stick)
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