multicolored tagliatelle with fresh sauce
107 recipes
the gnudi
ingredients
servings
4
Ricotta cheese
300 grams
Spinach
250 grams
Eggs
2 unit
Grated Parmesan cheese
3 spoons
Fresh sage
8 leafs
Shelled walnuts
10 grams
Breadcrumbs
to taste
Type 00 wheat flour
3 spoons
Iodized salt
to taste
Butter
3 knobs
first courses from Italy
the gnudi
the gnudi
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
When I was young at the home of a Florentine family I tasted the delicious balls of ricotta and spinach. And over time, every so often that delicious dish which did not know the name, he reappeared to mind. Until I found it, I try and ... are good, very good, just as I remembered them! A dish to be repeated and advice
preparation
step 1
Wash and dry the spinach, cut for the knife and ponili together the ricotta in a bowl. Add the eggs, the cheese and mix well.
step 2
To give body, combine the breadcrumbs little at a time, stirring the amount depends on the ricotta, verifying the consistency and moisture.
step 3
Season with salt and pepper and let rest in the refrigerator, sealing the bowl with plastic wrap. Shape the gnudi, giving it the shape of quenelle with 2 tablespoons moistened.
step 4
I passed them very lightly and quickly in the flour to compact further and prevent it from breaking during cooking.
step 5
Heat a large saucepan with lightly salted water and tuffaci the gnudi.
step 6
Let them cook for 3 minutes at simmering point and just take the body drains directly into a pan with the melted butter and sage. Before serving, add the chopped nuts directly into the pot.
