Italian Gnudi Recipe // Ricotta And Spinach Dough Balls
ฝัง
- เผยแพร่เมื่อ 14 ต.ค. 2024
- This delicious recipe for gnudi are tasty ricotta cheese dumplings loaded up with spinach and parmesan cheese and are served with Pomodoro sauce. Subscribe ► bit.ly/2zBklap
Ingredients for this recipe:
• 1 pound fresh baby spinach
• 1 ½ pounds whole milk ricotta
• 1 ¼ cups grated parmesan cheese
• 6 large eggs
• 3 ½ cups 00 or all-purpose flour
• Sea salt and fresh cracked pepper to taste
• ½ pomodoro recipe
Makes 30
Prep Time: 20 minutes
Cook Time: 10 minutes
Procedures:
1. Add the baby spinach to a large pot of boiling salted water and cook for 2 to 3 minutes or until wilted.
2. Run the spinach under cold water and chill in the strainer over a bowl in the refrigerator for 10 minutes.
3. Next, add the ricotta cheese to a strainer in a bowl and drain off as much liquid from the cheese as possible, which takes about 10 minutes.
4. Remove the baby spinach from the refrigerator and finely mince it and add to a large bowl along with the ricotta, parmesan, eggs, salt and pepper until completely combined.
5. Add in the flour and mix to form a sticky dough. You may need to add in a bit more or use a bit less as it is more about feel than anything.
6. Scoop out about 3-4 tablespoons and roll them around in a small bowl of flour to coat and then roll them in your hand to form a ball. Repeat until all the dough has been rolled and set aside.
7. Cooking in batches add them to a large pot of boiling salted water for 4-5 minutes or until they float to the top.
8. Serve them with hot pomodoro sauce with optional garnishes of grated parmesan cheese and basil leaves.
Chef Notes:
Make-Ahead: While they are best eaten immediately, you can make these up to 1 day ahead of time. Simply reheat right before serving.
How to Reheat: Place them in a pot of boiling salted water and cook for 1 to 2 minutes or until hot. You can also cook on a microwave safe plate until hot.
How to Store: Cover and place in the refrigerator for 4 days. These will freeze excellently covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
You can absolutely swap out fresh baby spinach for cooked frozen spinach that has been thawed.
Make sure the water for boiling the gnudi is at a very low boil as it can cause them to break apart.
Thanks for the video! Made the recipe with only 2 eggs (instead of 6) and 0.5-1 cup of flour (instead of 3) and it turned out well, just in case people are wanting to trim down on carbs.
Growing up in an Italian-American family and I have never had these! So excited to try, thanks for sharing.
They are so good!
What a pleasing dish to the eye! I'm sure it tastes great too, with all those classic Italian flavours!
My Italian grandmother used to make these for us all the time and she would serve them with her Bolognese sauce. Absolutely delicious. Thanks fo sharing your recipe!
This recipe brought back wonderful kitchen memories! Grazie
I love your channel. Amazing and not too intimidating recipes and you have such a friendly, warm, enthusiastic easy-going demeanor. It certainly helps how adorable you are as well!
Lol, thanks for watching!
I am so happy to find this channel. Wonderful recipes and great techniques that can be used over and over. Nice work and look forward to much more. Thank you
Apperciate it!
Your gnudi looks very good. I especially like how dense they look. My usual recipe has egg yolks instead of the whole egg and I think the extra binder helps hold it together better
Absolutely looks delicious !
These look great!! I haven’t made many of these before. Just a couple of times. Thanks for the recipe I need to try it out! So delicious and light. Keep it up man!!!
Previous month I managed to receive my first five figure wage ever!!! I've been working for this provider on-line for two years now and I never been happier... They are paying me $95 per hour, and the best thing about that is that I am not that tech-savvy, they only required basic understanding of internet and basic typing skill...Awesome thing about this job is that now I have more time for my loved ones. I am in a position to spend quality time with my family and friends and look after my children and also going on holiday together with them very frequently. Don't skip this opportunity and try to act quick. Let me show you what I do... *worth48.com*
Yum!
Looks so delicious! Wow!!
I love your channel. 💗💗 Thank you so much for sharing this recipe. I miss my Italian grandparents so much. My Nonno always said food is love. He also said your too skinny your momma doesn’t feed you. Then he saw how much I could eat. 🤣🤣 I cant do that anymore.
Appreciate it!
I made this and it was simply amazing! Thank you!!
Wee look amazing I make the risotto my family loved and I make the pitta bread i was so delicious 😋
Fantastic !
A must to make, I am Polish.
So good!!
Smashed that "like" button even if you missed the opportunity to say "Now check out these gnudi pictures..."
Lol. Comment of the year!
Bravo! 🇮🇹
Look good my husband is allergic to tomato can you guive the recipe the brown. Butter w sage you said in this video I really love how you explain so well
You would just brown some butter and put some fresh sage leaves in it
Looks amazing… I’ve tried making Gnudi a few times. Once they came out GREAT but after that they simply disintegrated in my water 😞. I’m going to attempt them one more time! Thanks for this video!
try letting them rest in the fridge for at least 6 hrs. I’ve seen in a different video that gnudi shouldn’t be cooked right away because it needs to form a “skin” so it stays together when cooking.
What is that pot you use with the strainer basket in it? I’ve watched a bunch of your videos today (new subscriber - hi!) and I keep seeing it, and I want one!
I would love to see some healthy tasty recipes. I’ve been meal prepping but gotten in a funk with my bland chicken.
Come on now, you know that’s not really my thing! I do use all natural fresh ingredients in every recipe
Well done!! I am checking out your gnocchi... like ...IMMEDIATELY!😆😆😆
Thank you kindly
I just made my first batch. I took them out of the water as soon as they floated up. But, the insides were still a little wet. Is that ok, or should I have left them to cook a little longer? Is it possible to leave them in the water too long? BTW, love your videos and your presentation. Next up on my list is the Cherry Clafoutis and the Smothered Pork Chops.
It’s ok if you leave them in there a little longer. Make sure they’re done.
@@ChefBillyParisi Thanks for the quick reply. I still have enough for several more dinners.
Good job. I make only one suggestion, cut one of those in half, into a slow-mo so we can see what it looks like in the middle of it. At the end you just took a bite and walked away, which is your trademark. But for every item you make make sure you do a reveal, cut it in half so we can see inside
gracias por ayudarme con mi canal !! si les gusta por favor suscribase muchas gracias
Can you substitute basil for spinach ?
As for the freezing, which is best, before cooking or after cooking?
After
When you put eggs in with everything else, couldn’t you mix them before putting them in? I always do this when I make pancakes so that I don’t have to worry about and yolk pieces hanging about but I’ve never thought about it that much.
sure if that makes you most comfortable than absolutely!
جميله جدا
Billy, use a ricer to squeeze the spinach (or anything else like zucchini or cabbage etc).
Traditional recipe uses NO flour. Breadcrumbs are used. I tried both ways, try breadcrumbs! Both are good. These freeze beautifully!
Do you have a keto version of this - with a flour alternative?
subscribed👌
Thank you kindly
Hi do you have receipt for make pizza dough?
Yes
Can you send to me please?
If I don't want to use eggs, what can be a vegetarian or dairy substitute?
Unfortunately no
Are you afraid of a little bitterness?
You are cute!!!👨🍳
Lol thanks
Malfati