Gnocchi alla Fiorentina (Gnudi)

Makes 4 to 6 servings

We like these gnocchi with a simple butter-and-sage sauce, but you might like to replace it with a simple tomato sauce.

Ingredients

  • 1 lb fresh spinach, blanched, squeezed dry, and chopped
  • 12 oz (1 1/2 cups) fresh ricotta, drained if necessary (see Recipe note)
  • 1/2 cup all-purpose flour
  • 1 cup fine semolina flour
  • 3/4 cup grated Parmigiano-Reggiano or aged Pecorino Toscano
  • 2 egg yolks
  • Freshly grated nutmeg, as needed
  • Kosher salt, as needed
  • Freshly ground pepper, as needed
  • 4 oz (1/2 cup) unsalted butter
  • 6 sage leaves, whole or thinly sliced

Directions

  1. Combine the spinach, ricotta, all-purpose flour, 1/2 cup of the semolina flour, 1/2 cup of the Parmigiano-Reggiano or Pecorino Toscano, the egg yolks, a few grains of nutmeg, and a pinch of salt and pepper. Stir together until evenly combined. Cover the bowl and let this mixture rest in the refrigerator for about 1 hour to firm up.
  2. To shape the gnocchi: Place the remaining semolina in a mound on a work surface or in a bowl. Lightly dust your hands with the semolina, and then pinch off a piece of the ricotta mixture (about 1 tablespoon) and roll it into a little ball. Dredge the gnocchi in the semolina and place them on a lightly floured baking sheet or platter. (The gnocchi are ready to cook now, or you may keep them, covered, in the refrigerator for up to 8 hours.)
  3. Bring a large pot of salted water to a boil over high heat. Add the gnocchi and stir to submerge and separate them. Cook, uncovered, at a gentle boil until they rise to the surface and are cooked through, 2 to 4 minutes depending on their size. (To be certain, taste one of the gnocchi.)
  4. While the gnocchi are cooking, heat the butter in a saucepan over medium heat until it starts to brown, about 2 minutes. Add the sage leaves and continue to cook until crispy, about 1 minute.
  5. Serve the gnocchi at once on heated plates topped with the brown butter and sage leaves, and sprinkle with the remaining Parmigiano-Reggiano.

Recipe note: If the ricotta seems grainy, you might want to push it through a sieve to make it smoother. If the ricotta is wet, allow enough time for it to drain in a colander or use cheesecloth. Usually 4 hours is enough, but it is fine to let it drain overnight, as long as you keep it in the refrigerator.

CIA FOODIES


Gnocchi alla Fiorentina (Gnudi)

Gnocchi alla Fiorentina (Gnudi)
Makes 4 to 6 servings We like these gnocchi with a simple butter-and-sage sauce, but you might like to replace it with a simple tomato sauce.

Ingredients

  • 1 lb fresh spinach, blanched, squeezed dry, and chopped
  • 12 oz (1 1/2 cups) fresh ricotta, drained if necessary (see Recipe note)
  • 1/2 cup all-purpose flour
  • 1 cup fine semolina flour
  • 3/4 cup grated Parmigiano-Reggiano or aged Pecorino Toscano
  • 2 egg yolks
  • Freshly grated nutmeg, as needed
  • Kosher salt, as needed
  • Freshly ground pepper, as needed
  • 4 oz (1/2 cup) unsalted butter
  • 6 sage leaves, whole or thinly sliced

Directions

  1. Combine the spinach, ricotta, all-purpose flour, 1/2 cup of the semolina flour, 1/2 cup of the Parmigiano-Reggiano or Pecorino Toscano, the egg yolks, a few grains of nutmeg, and a pinch of salt and pepper. Stir together until evenly combined. Cover the bowl and let this mixture rest in the refrigerator for about 1 hour to firm up.
  2. To shape the gnocchi: Place the remaining semolina in a mound on a work surface or in a bowl. Lightly dust your hands with the semolina, and then pinch off a piece of the ricotta mixture (about 1 tablespoon) and roll it into a little ball. Dredge the gnocchi in the semolina and place them on a lightly floured baking sheet or platter. (The gnocchi are ready to cook now, or you may keep them, covered, in the refrigerator for up to 8 hours.)
  3. Bring a large pot of salted water to a boil over high heat. Add the gnocchi and stir to submerge and separate them. Cook, uncovered, at a gentle boil until they rise to the surface and are cooked through, 2 to 4 minutes depending on their size. (To be certain, taste one of the gnocchi.)
  4. While the gnocchi are cooking, heat the butter in a saucepan over medium heat until it starts to brown, about 2 minutes. Add the sage leaves and continue to cook until crispy, about 1 minute.
  5. Serve the gnocchi at once on heated plates topped with the brown butter and sage leaves, and sprinkle with the remaining Parmigiano-Reggiano.
Recipe note: If the ricotta seems grainy, you might want to push it through a sieve to make it smoother. If the ricotta is wet, allow enough time for it to drain in a colander or use cheesecloth. Usually 4 hours is enough, but it is fine to let it drain overnight, as long as you keep it in the refrigerator.

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