"Gnudi in Butter and Sage sauce" recipe - "Gnudi al Burro e Salvia"

“Gnudi in Butter and Sage sauce” recipe – “Gnudi al Burro e Salvia”

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Total Cost: UK/£ 7.38*

Cost/portion: UK/£ 1.47*

Utensils you will need

One chef knife
One chopping board
One potato peeler
Two bowls
One skimmer
One pestle and mortar
One zester or grater
Two large table spoons
Two spatulas
One thin mesh sieve
One large baking tray
One 6-8lt saucepan
One frying pan or sauté pan

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • for the meatballs

  • Fresh Spinach Leaves - 1Kg

  • Plain flour - about 20gr (for dusting)

  • Ricotta cheese - 500gr

  • Parmigiano cheese - 80gr

  • Black pepper corns - 4gr

  • Nutmeg - as needed

  • Plain flour - 10 to 20gr (1 to 2tbs)

  • Plain flour - about 150gr (for dusting)

  • Butter - 40gr [part 1 of 2]

  • Sage - 10 to 12 leaves [part 1 of 2]

  • Butter - 20gr [part 2 of 2]

  • Sage - 3 to 6 leaves for serving [part 2 of 2]

  • Salt - a pinch

  • for boiling the “gnudi”

  • Fresh water - 5lt

  • Salt - 45gr

Instructions

  • 1.
    Washing and cooking the spinach and drying the ricotta

    • Fresh Spinach Leaves - 1Kg
    • Plain flour - about 20gr (for dusting)
    • Ricotta cheese - 500gr
    • Fresh water - 5lt
    • Sterilising fluid for food - (use according to instructions)

      Clean the sink and fill it with fresh clean water, then add the sterilising fluid according to its own instructions.
      Bathe the leaves into the sink’s water. Let them rest for about 15 minutes or as much as the instructions say to be enough. Move them gently from time to time, so the dirt will fall on the bottom (step 1 - pic. A).
      Meanwhile, spread the ricotta over a baking tray after draining the majority of its own preserving milky liquid (step 1 - pic. B).
      Put one spoonful of plain flour into a thin mesh sieve and sprinkle it evenly all over the ricotta: it will help drying out the ricotta and help in the kneading and shaping of the “gnudi”. Place the tray into the oven at 60º-70ºC and leave it there for 20 to 30 minutes (step 1 - pic. C).
      Take out the spinach leaves and put them in a large bowl while you empty and clean the sink again. Then repeat the washing a couple of times. The sterilising fluid will not be needed anymore.
      Then, collect the leave in one bowl draining off as much water as possible. Put them into a large saucepan, cover with a lid and put it over a medium-low heat for about 20 minutes: the spinach need to cook in their own washing water but they must not overcook (step 1 - pic. D).
      The ricotta and the spinach will be ready almost at the same time. Take them away from the heat and let them chill completely. Arrange the spinach into a sieve and place this on top of a bowl to collect the liquids while getting cold (step 1 - pic. E).
      Quickly wash the large saucepan, fill it with fresh water and put it on a high heat (step 1 - pic. F).

  • 2.
    Draining and chopping the spinach and preparing the ingredients

    • The cooked spinach
    • Parmigiano cheese - 80gr
    • Black pepper corns - 4gr

      Let the spinach chill completely into the sieve, and press it with a spatula from time to time to make the draining easier (step 2 - pic. A).
      Meanwhile, finely grate the Parmigiano cheese, then finely crush the black pepper corns with pestle and mortar (step 2 - pic. B).
      When cold, press the spinach with your hands and squeeze out the remaining water (step 2 - pic. C).
      Then, finely chop the spinach with a sharp chef knife (step 2 - pic. D).

  • 3.
    Mixing the spinach and ricotta with cheese, pepper and nutmeg

    • The dried ricotta cheese
    • The grated Parmigiano cheese
    • Nutmeg - as needed
    • Plain flour - 10 to 20gr (1 to 2tbs)

      Add the dried cold ricotta and season only with black pepper (step 3 - pic. A).
      Add half of the grated Parmigiano cheese and grate some nutmeg (how much to use of it depends totally on your taste) (step 3 - pic. B).
      Mix evenly the ingredients into the bowl. If you think the mixture is too loose to allow the hand shaping. Add from 10 to 20gr of plain flour: the quantity depends on how dry the ricotta and the spinach are: obviously, the more flour you add, the harder the “Gnudi” will get after boiling them. Stir evenly (step 3 - pic. C).

  • 4.
    Shaping the “Gnudi”

    • The “Gnudi” mixture
    • Plain flour - about 150gr (for dusting)

      Dust abundantly a baking tray with extra flour: you will both roll the “Gnudi” on it and arrange them after the shaping.
      The “Gnudi” can either be shaped as spheres or as quenelle. To do so, first roughly shape a “Quenelle” with the mixture with two tablespoons (step 4 - pic. A).
      Place it on the tray with flour and roll it over in order to coat this rough lump in flour (step 4 - pic. B).
      Take the lump in between your half-joint hands and roll it gently but quickly so to taper off one end. Repeat the same thing for the other end (step 4 - pic. C).
      Arrange the “Gnudi” on the dusted tray and let them rest for 10 minutes before cooking them (step 4 - pic. D).

  • 5.
    Boiling the “Gnudi” and binding them to the butter and sage sauce

    • Butter - 40gr [part 1 of 2]
    • Sage - 10 to 12 leaves [part 1 of 2]
    • Salt - a pinch
    • The shaped “Gnudi”
    • The boiling water
    • Salt - 45gr
    • Butter - 20gr [part 2 of 2]
    • Sage - 3 to 6 leaves for serving [part 2 of 2]

      Put the sauté pan on a medium-high heat and add the first 40gr of butter and the fresh sage to it. Then, when the water barely starts simmering, add the 45gr of salt to it and regulate the heat in order to prevent any strong bubbling, which would brake the “Gnudi” (step 5 - pic. A).
      When the butter has melted, season it with a pinch of salt or two and let the butter brown slightly. Then lower the heat to a minimum (step 5 - pic. B).
      At the same time, place the “Gnudi” into the hot water. Move gently the water with a skimmer so they will not stick to the bottom. Meanwhile, put the last 20gr of butter into the sauté pan and let it melt slowly (step 5 - pic. C).
      In 2 or 3 minutes the “Gnudi” will be ready and float and the butter will be melted (step 5 - pic. D).
      Use a skimmer to lift the cooked “Gnudi” from the water and place them into the sauté pan (step 5 - pic. E).
      Keep the heat to the minimum and allow the “Gnudi” coon in butter on all sides for about one minute (step 5 - pic. F).
      Serve immediately with some fresh sage and a sprinkle of Parmigiano cheese on top.

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Instructions

  • 1.
    Washing and cooking the spinach and drying the ricotta

    • Fresh Spinach Leaves - 1Kg
    • Plain flour - about 20gr (for dusting)
    • Ricotta cheese - 500gr
    • Fresh water - 5lt
    • Sterilising fluid for food - (use according to instructions)

      Clean the sink and fill it with fresh clean water, then add the sterilising fluid according to its own instructions.
      Bathe the leaves into the sink’s water. Let them rest for about 15 minutes or as much as the instructions say to be enough. Move them gently from time to time, so the dirt will fall on the bottom (step 1 - pic. A).
      Meanwhile, spread the ricotta over a baking tray after draining the majority of its own preserving milky liquid (step 1 - pic. B).
      Put one spoonful of plain flour into a thin mesh sieve and sprinkle it evenly all over the ricotta: it will help drying out the ricotta and help in the kneading and shaping of the “gnudi”. Place the tray into the oven at 60º-70ºC and leave it there for 20 to 30 minutes (step 1 - pic. C).
      Take out the spinach leaves and put them in a large bowl while you empty and clean the sink again. Then repeat the washing a couple of times. The sterilising fluid will not be needed anymore.
      Then, collect the leave in one bowl draining off as much water as possible. Put them into a large saucepan, cover with a lid and put it over a medium-low heat for about 20 minutes: the spinach need to cook in their own washing water but they must not overcook (step 1 - pic. D).
      The ricotta and the spinach will be ready almost at the same time. Take them away from the heat and let them chill completely. Arrange the spinach into a sieve and place this on top of a bowl to collect the liquids while getting cold (step 1 - pic. E).
      Quickly wash the large saucepan, fill it with fresh water and put it on a high heat (step 1 - pic. F).

  • 2.
    Draining and chopping the spinach and preparing the ingredients

    • The cooked spinach
    • Parmigiano cheese - 80gr
    • Black pepper corns - 4gr

      Let the spinach chill completely into the sieve, and press it with a spatula from time to time to make the draining easier (step 2 - pic. A).
      Meanwhile, finely grate the Parmigiano cheese, then finely crush the black pepper corns with pestle and mortar (step 2 - pic. B).
      When cold, press the spinach with your hands and squeeze out the remaining water (step 2 - pic. C).
      Then, finely chop the spinach with a sharp chef knife (step 2 - pic. D).

  • 3.
    Mixing the spinach and ricotta with cheese, pepper and nutmeg

    • The dried ricotta cheese
    • The grated Parmigiano cheese
    • Nutmeg - as needed
    • Plain flour - 10 to 20gr (1 to 2tbs)

      Add the dried cold ricotta and season only with black pepper (step 3 - pic. A).
      Add half of the grated Parmigiano cheese and grate some nutmeg (how much to use of it depends totally on your taste) (step 3 - pic. B).
      Mix evenly the ingredients into the bowl. If you think the mixture is too loose to allow the hand shaping. Add from 10 to 20gr of plain flour: the quantity depends on how dry the ricotta and the spinach are: obviously, the more flour you add, the harder the “Gnudi” will get after boiling them. Stir evenly (step 3 - pic. C).

  • 4.
    Shaping the “Gnudi”

    • The “Gnudi” mixture
    • Plain flour - about 150gr (for dusting)

      Dust abundantly a baking tray with extra flour: you will both roll the “Gnudi” on it and arrange them after the shaping.
      The “Gnudi” can either be shaped as spheres or as quenelle. To do so, first roughly shape a “Quenelle” with the mixture with two tablespoons (step 4 - pic. A).
      Place it on the tray with flour and roll it over in order to coat this rough lump in flour (step 4 - pic. B).
      Take the lump in between your half-joint hands and roll it gently but quickly so to taper off one end. Repeat the same thing for the other end (step 4 - pic. C).
      Arrange the “Gnudi” on the dusted tray and let them rest for 10 minutes before cooking them (step 4 - pic. D).

  • 5.
    Boiling the “Gnudi” and binding them to the butter and sage sauce

    • Butter - 40gr [part 1 of 2]
    • Sage - 10 to 12 leaves [part 1 of 2]
    • Salt - a pinch
    • The shaped “Gnudi”
    • The boiling water
    • Salt - 45gr
    • Butter - 20gr [part 2 of 2]
    • Sage - 3 to 6 leaves for serving [part 2 of 2]

      Put the sauté pan on a medium-high heat and add the first 40gr of butter and the fresh sage to it. Then, when the water barely starts simmering, add the 45gr of salt to it and regulate the heat in order to prevent any strong bubbling, which would brake the “Gnudi” (step 5 - pic. A).
      When the butter has melted, season it with a pinch of salt or two and let the butter brown slightly. Then lower the heat to a minimum (step 5 - pic. B).
      At the same time, place the “Gnudi” into the hot water. Move gently the water with a skimmer so they will not stick to the bottom. Meanwhile, put the last 20gr of butter into the sauté pan and let it melt slowly (step 5 - pic. C).
      In 2 or 3 minutes the “Gnudi” will be ready and float and the butter will be melted (step 5 - pic. D).
      Use a skimmer to lift the cooked “Gnudi” from the water and place them into the sauté pan (step 5 - pic. E).
      Keep the heat to the minimum and allow the “Gnudi” coon in butter on all sides for about one minute (step 5 - pic. F).
      Serve immediately with some fresh sage and a sprinkle of Parmigiano cheese on top.

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"Gnudi in Butter and Sage sauce" recipe - "Gnudi al Burro e Salvia"
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