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Gnudi da Bietola
Gnudi da Bietola
Gnudi da bietola is a delicious Italian dish that translates to “naked spinach.” It’s a variation of gnocchi, but instead of using potatoes, it’s made with spinach and ricotta cheese. The result is a light and fluffy dumpling that is typically served with a flavorful sauce, such as tomato or butter and sage.
Ingredients
Method
- Start by blanching the fresh spinach. Bring a pot of water to a boil and drop in the spinach. Cook for about 2 minutes until the leaves wilt. Drain the spinach and let it cool.
- Once the spinach has cooled, squeeze out any excess water and chop it finely.
- In a mixing bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, flour, egg yolks, nutmeg, salt, and pepper. Stir until well combined and a cohesive mixture forms.
- Dust your hands with flour and begin shaping the mixture into small, walnut-sized balls. Place the formed gnudi on a baking sheet lined with parchment paper.
- Bring a large pot of salted water to a gentle simmer. Carefully drop the gnudi into the water and cook for about 3-4 minutes or until they rise to the surface.
- Using a slotted spoon, remove the cooked gnudi from the water and transfer them to a serving dish.
- Serve the gnudi with your favorite sauce, such as a tomato-based sauce, brown butter, or a creamy Alfredo sauce. Garnish with some additional grated Parmesan cheese if desired.
- Enjoy!
Nutrition
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