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…

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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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