Eating by Heart

Spinach Ricotta Gnudi

Eating by Heart

Colombe Jacobsen guides you through a variety of heart healthy dishes including salads, tacos and chicken recipes. Bask in the lighter side of eating well. (30 Episodes)
Recipe
Spinach Ricotta Gnudi Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Calories: 330
Difficulty: Easy

Nutrition Information

Recipe Serves 0
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
330
16.5% Complete
17%
Fat
24g
36.9230769231% Complete
37%
Cholesterol
171mg
57.0% Complete
57%
Sodium
178mg
7.73913043478% Complete
8%
Carbohydrates
17g
13.1782945736% Complete
13%
Fiber
1g
4.0% Complete
4%
Sugar
0g
0.0% Complete
0%
Protein
12g
23.5294117647% Complete
24%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sodium
Vegetarian
Lower Carbohydrate
Ingredients
  • 1 pound spinach (about ¾ cup chopped)
  • ¼ cup Parmesan cheese
  • 1 cup Ricotta cheese
  • Salt and pepper to taste
  • 2 tablespoons coarsely chopped fresh sage plus 8 leaves
  • 2 large egg yolks (lightly beaten)
  • ½ teaspoon nutmeg (freshly grated)
  • ½ cup + 1 tablespoon all-purpose flour
  • 4 tablespoons unsalted butter
Method
Rinse the spinach. Wilt the spinach in a pot until bright green, about 3 minutes. Let the spinach cool slightly and then squeeze out all of the water. Roll the spinach in a kitchen towel to remove any residual water. Chop finely. In a big bowl lightly beat the egg yolks. Then add the spinach, egg yolks, cheeses, ½ cup flour, nutmeg, 1 teaspoon salt and pepper. Mound a generous tablespoon of flour on a cutting board. Set up a parchment lined sheet tray or plate. Using a 1 ounce scoop, with floured hands form the gnudi. Drop it into the flour and quickly roll to form a light coat. Repeat and refrigerate, uncovered until ready to cook. Bring a large pot of water to boil. Add half of the gnudi and stir gently to prevent them from sticking together. Cook about 5 minutes or until the gnudi rises to the surface. While the gnudi cooks, melt the butter in a small saucepan over medium high heat. Stir in the chopped sage and the sage leaves. Add 1-½ tablespoons of gnudi cooking water, reduce heat to low and cook for a few more minutes. Season with salt and pepper. Using a slotted spoon, remove the gnudi from the cooking water, strain off any excess water and transfer to plates. Cover with sage butter and enjoy immediately! Serves 3-4 (Makes 12 gnudi balls)