Episode 02: Gnudi with Spinach and Beet Greens
Now that you have creamy AF ricotta, go ahead and treat yourself by making gnudi. Don’t forget to send them to us.
INGREDIENTS:
16oz. Ricotta - homemade preferred, whole milk good quality substitute is fine
10oz. Greens (we used spinach and beet greens - weight is measured dry)
¼ cup Chopped basil- loosely packed
4oz. Freshly grated Parmigiano Reggiano
2 Whole eggs - beaten
2 tbsp. 00 flour (plus more for hands & work surface)
1/8 tsp. Nutmeg
Salt and pepper to taste
METHOD:
Fill a large pot with hot water and bring to a boil, add about a tablespoon of salt. While the water comes to a boil, prepare a large bowl of ice water in the sink. You’ll need this to shock the greens and stop the cooking process.
Once the water is boiling, throw in the greens and submerge them until they become bright green, about 2 minutes. Using a spider or slotted spoon, remove the greens from the boiling water and place them in the ice water until cool. Remove greens from water, squeezing water out gently by hand. Wrap in a paper towel or a clean kitchen towel to drain excess water.
In the bowl of a standing mixer, add in the ricotta, eggs, cheese, basil, flour and nutmeg. Start with a teaspoon of salt and pepper (add to taste as needed). Using a paddle attachment on low speed, mix until all ingredients are well incorporated, about 2 minutes, scraping down the sides with a spatula as necessary. Alternatively, if mixing in a bowl by hand, fold in flour until well incorporated and there are no dry spots. The gnudi “dough” will be very wet and soft and just barely come together.
Before shaping the gnudi, have a deep pot full of salted water on the stove hot and ready. You will bring this to a boil once the dumplings are shaped.
Use 2-3 tablespoons of 00 flour on a clean counter surface to make a gnudi workstation. Scoop a tablespoon of the gnudi dough and drop it onto the flour. Coat with additional flour and place on a sheet pan lightly dusted with flour. Continue until you’ve used all the contents of the bowl.
Bring the water on the stove to a light boil. One at a time, drop the gnudi into the pot, swirling the water so they do not stick together. Patience is key, do not overcrowd the pot! Cook until the gnudi floats to the top, about a couple minutes. Use a slotted spoon to remove the gnudi from the hot water and place into a clean bowl.
Top the gnudi with your delicious marinara, grate a healthy dose of parmesan on top and place a couple cute basil leaves to finish. Now MANGIA! You are a GNUDI QUEEN (or king).
Recipe loosely adapted from: https://www.lacucinaitaliana.com/italian-food/italian-dishes/gnudi-toscani-easy-rustic-recipe-from-tuscany
|| Mic’s Quick Crushed Tomato Sauce ||
INGREDIENTS:
4 Vine ripe tomatoes
4 cloves garlic- minced or sliced paper thin, Good Fellas style (IYKYK)
1/4 cup parsley chopped
¼ cup basil chopped
Salt to taste - start with 1 tsp
Olive oil (extra virgin - always!)
METHOD:
Fill a large pot with hot water and bring to a boil, add about a tablespoon of salt. While the water comes to a boil, score your tomatoes. Scoring means to make a small (1 inch) “X” on the bottom of the tomato using a sharp knife. Cut just enough to pierce the skin but not the flesh.
Blanch tomatoes in boiling water until the skin starts to peel back, about 2-3 minutes. Using a slotted spoon, remove the tomato from the water and submerge in an ice bath. Once cool, peel off the skins and place on a cutting board.
Roughly chop tomatoes until all large chunks are gone, add to a small pot on the stove at low heat with the garlic and 3-4 tablespoons olive oil. Salt to taste. Heat for 5-6 minutes, stirring occasionally to keep from boiling. Add in basil and parsley, cook another 2-3 minutes. Use immediately or cool completely before storing.