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Prep time
1 hour 15 minutes
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Cook time
5 minutes
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Serves
2
Author Notes
Like gnocchi, but made with ricotta as opposed to potato. These are soft quenelles of pure 'naked' joy, the name alluding to the lack of a pasta/ravioli casing. They can also be called "malfatti" (literally "badly formed/made" because their shape can slop rather erratically during the poaching). Gnudi (pronounced 'nyoo-dee', the 'g' is just as silent as the pillowy-ness of these delights) is classically served with a sage brown-butter sauce.
—studious_foodie
Ingredients
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150-200 grams
SPINACH
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70 grams
BUTTER
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1
SHALLOT
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1
clove of GARLIC
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35 grams
PLAIN FLOUR
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115 grams
RICOTTA
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1
large EGG YOLK
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50 grams
grated PARMESAN
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1 teaspoon
LEMON ZEST
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1/4 teaspoon
WHITE PEPPER
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1 handful
FRESH SAGE leaves
Directions
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Blanch the spinach in salty water until wilted but still vividly green. Squeeze the leaves of excess water & chop. Set aside.
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Next heat 20g of the butter in a pan and sauté the shallot & garlic. Stir in the spinach.
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Plop this into a large bowl and mix in the flour, ricotta, egg yolk, parmesan & lemon zest. Season with the white pepper & sea salt (I use Maldon).
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Traditionally these little gnudi are round, but I've gone for a more modernist/ minimised mess approach. So with two tablespoons shape the mixture into large quenelles and place on a tray dusted with flour.
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Chill for at least an hour. I would recommend making them in the morning & cooking them later in the day. When ready to serve, bring a large saucepan of salted water to the boil and poach those gnudi for about 3 minutes. Using a slotted spoon fish them out and onto a bed of whatever base you desire (pasta, salad, etc).
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While the gnudi are poaching put the leftover 50g of butter into a frying pan. Let melt and then scatter in the sage leaves. By the time they crisp up and the butter browns the gnudi should be done!! Ladle over lovingly & then scoff it.
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