Spinach gnudi recipe
Lucas Hollweg's spinach and ricotta gnudi are light, incredibly moreish and should be enjoyed with nothing more than really good melted butter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Fine-mesh sieve
- Kitchen scale
- Grater
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Skillet
- Pot
- Slotted spoon
- Spoon
- Mixing bowl
- Plate
- Baking sheet
- Refrigerator
- Serving bowl
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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