Spinach gnudi recipe | delicious. magazine
Lucas Hollweg's spinach and ricotta gnudi are light, incredibly moreish and should be enjoyed with nothing more than really good melted butter.
Ingredients
- 250g ricotta
- Olive oil for frying
- 200g baby leaf spinach
- 1 small garlic clove, crushed
- 50g parmesan (or vegetarian alternative), grated, plus extra to serve
- About ¼ nutmeg, freshly grated
- 250g fine semolina for dusting
- 50g butter to serve
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