Spinach and Ricotta Gnudi Recipe

Drain the ricotta for 15 minutes (you can place the cheese into a pasta colander is you don't have a fine mesh strainer).

Blanch the spinach, and when cooked, drain very well, using hands to squeeze out excess liquid.  

Finely mince spinach, and place in mid-size mixing bowl.

Add other Gnudi ingredients to bowl with minced spinach.  Mix well to combine all ingredients.  

Using your hands, shape spinach and ricotta blend into small balls, approximately 25/30 grams per piece.

Repeat this process with remaining dough.

When all dough has been shaped into Gnudi, place all the rolled shapes onto a plate.  Coat with all-purpose flour, let rest 2 minutes, and coat once again.

You can drizzle the Gnudi with flour or roll them in flour placed directly on a plate.

Bring large soup pot of salted water to boil over medium-high heat.

Once water is boiling, add shaped Gnudi, and allow to cook until the Gnudi are not floating and are cooked through.  Cooking time should be approximately 3 minutes.

While Gnudi are cooking, melt butter in small sauce pan, set aside.  Wash and dry lemon, grate rind finely, set aside.

When Gnudi are cooked through, drain well, and place on to individual serving dishes.  Dress with melted butter, fresh grated Parmesan cheese, grated lemon rind, and freshly ground black pepper, to taste.

Serve promptly while Gnudi are still warm and aromatic.