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| Recipes |
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| Ricotta and Spinach Gnudis with Basil Pesto |
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Ingredients
2 cups spinach stems discarded 
2 pounds fresh ricotta 4 large eggs, lightly beaten Pinch of freshly grated nutmeg 1/4 cup freshly grated Parmesan cheese, plus more for serving 2 cups all-purpose flour Basil Pesto Pine Nuts Method Heat a medium skillet. Add the spinach, a handful at a time, and stir over moderately high heat until wilted; transfer to a colander; let cool slightly. Squeeze the spinach dry and finely chop it. Bring a large pot of salted water to a boil. In a food processor, combine the spinach with the ricotta, eggs, nutmeg, and the 1/4 cup of Parmesan and process until blended. Add the flour in 3 batches, pulsing between additions, until almost incorporated. Scrape the gnudi dough onto a lightly floured work surface and knead 5 to 10 times, until smooth. Add one-fourth of the gnudi dough to a large, resealable plastic bag; with scissors, cut a 1/2-inch corner from the bag. Working over the boiling water, squeeze the dough through the corner opening and use a knife to cut it into 1-inch pieces. Cook the gnudi over moderately high heat until firm, about 3 minutes. With a slotted spoon or wire skimmer, transfer the gnudi to a baking sheet. Repeat with the remaining dough. Carefully transfer the gnudi to the Pesto sauce and stir lightly to heat through. Spoon into shallow bowls and serve at once, passing more Parmesan at the table. Since there are so many good store-made Pestos available, and because this recipe is co complex, I figure why not buy the store made pesto to save a little time. |
