Ricotta and spinach gnudi

This month, we've chosen to delight your palates with an all-Italian delicacy: Ricotta and Spinach Gnudi. But what exactly are gnudi? These delicious little dumplings are a typical specialty of Tuscan cuisine, made without potatoes, but with a mixture based on ricotta and spinach.

The result is a light and delicate dish that melts in your mouth in a burst of flavors. What makes this recipe so special? The secret ingredient is undoubtedly our Nostrano extra virgin olive oil. This oil, obtained from the Ogliarola Garganica cultivar, stands out for its delicate and harmonious taste, with herbaceous and almond notes that pair perfectly with the delicate spinach and creamy ricotta. Nostrano oil, with its balanced aromatic profile, sublimely enhances the flavors of this recipe, adding a note of refinement and authenticity. Every drop of this precious oil contributes to enhancing the freshness of the ingredients and creating a truly memorable culinary experience.

Let yourself be carried away on a journey of taste through this delicious preparation, where the quality of our products merges with Italian culinary tradition. Enjoy your meal!

INGREDIENTS (for 2 people – 14 gnudi)

• 300 g spinach (about 170 g once cleaned, cooked, and squeezed)
• 150 g fresh cow's milk ricotta
• 40 g grated Parmesan cheese
• 1 egg
• ½ nutmeg + more for final garnish
• 2 pinches of salt + salt for cooking water
• 60 g all-purpose flour
• nutmeg
• salt
• sage
• aged pecorino cheese
• Nostrano extra virgin olive oil Oleificio F.lli Vieste

PREPARATION

1. Drain the ricotta from its whey so that it is as dry as possible.
2. Wash the spinach (choose young leaves for tenderness and less waste), remove any tough stems, and blanch them in boiling salted water for a few minutes. Remove them with a slotted spoon (do not discard the water, you will need it to cook the gnudi!), squeeze them very well (you can use a potato masher), and finely chop them with a knife.
3. Place the spinach in a bowl and mix in the well-drained ricotta, grated Parmesan, egg, generous grated nutmeg, and a pinch of salt; cover with plastic wrap and refrigerate for about two hours to firm up.
4. Form the gnudi: with moistened hands, take a spoonful of the mixture and form a ball slightly larger than a walnut; roll it in flour, removing any excess. Continue until all the mixture is used, placing the gnudi on a cutting board lined with parchment paper. Refrigerate the gnudi for another hour.
5. Bring the water in which you cooked the spinach back to a boil and cook the gnudi for just a couple of minutes; remove them with a slotted spoon as soon as they float to the surface and distribute them among the plates.
6. Dress each portion with a few sage leaves, shaved pecorino cheese, and a drizzle of Nostrano extra virgin olive oil.