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Gnudi with ricotta and spinach, creamy sage sauce, lemon zest |

Vegetarian, Salted, Vegetables and Fruits, Cheese

A typical Italian dish from Tuscany, tasty cheese balls cooked like gnocchi and served with a white wine, cream and sage sauce.

Note

Make sure to drain the ricotta cheese before making your meatballs.

If the cheese ball mixture is too sticky, don't hesitate to add a little flour.

Ingredients

Recipe for 12 tapas

Cheese balls

500 Gr

Baby spinach

250 Gr

Ricotta

2 Unit(s)

Egg

1 Pinch(es)

Nutmeg

100 Gr

Flour

50 Gr

Parmesan

Sauce

150 Ml

White wine

150 Ml

Cream 35%

150 Ml

Vegetable stock

50 Gr

Grated parmesan

15 Gr

Butter

15 Gr

Flour

6 Leaf(ves)

Sage

Toppings

1 Unit(s)

Lemon

12 Pinch(es)

Grated parmesan

1 Tbsp

Chopped parsley

Preparation time: 45 min

Preparation

Wash the spinach, if necessary remove the hard part of the stem, then cook it for 1 minute in boiling water.

Drain and squeeze the spinach before chopping.

Chop the sage leaves.
Cheese balls

Pour the ricotta into a mixing bowl. Add salt and pepper, nutmeg, grated Parmesan, spinach, sage and eggs. Mix with a fork, add about half of the flour and reserve the rest on a flat plate to flour the gnudi once formed.

With wet hands, shape the filling into balls the size of a large walnut (50-60 g). Dip them in the flour and place them on a plate or a board.

Bring a large volume of water to a boil in a high pan. As soon as it boils, add salt to the water and gently immerse 6 dumplings in it. As soon as they rise to the surface of the water, remove them with a skimmer and keep them in the pan with the sauce.
Sauce

In a large frying pan, melt the butter and add the flour to form a roux. Add the white wine and cook until it boils, then add all the other ingredients and simmer for a few minutes. Blend the sauce as needed.
On the plate

Place the meatballs and sauce in your presentation bowls, then garnish with a little lemon zest, a turn of the pepper mill, grated Parmesan cheese and chopped parsley.