Ricotta And Spinach Gnudi With Sage And Parsley

1. 1

   Combine spinach, ricotta, Parmesan and egg yolks in a food processor. Pulse to combine. Season with salt, pepper and nutmeg. Stir in flour.

2. 2

   Roll small portions of dough into 3/4-inch balls (using a small cookie scoop helps) and transfer them to a tray or baking sheet as they are finished. Drop gnudi into boiling salted water and cook until they rise to the top, 3 to 5 minutes.

3. 3

   While gnudi cook, melt butter in a large skillet over medium-high next to pot of water. As gnudi finish cooking, use a slotted spoon transfer them to hot butter in skillet. Add herbs to browning gnudi; cook until gnudi and butter are browned and herbs are crisp, 2 to 3 minutes. Serve browned gnudi with fried herbs and butter.

No nutritional information available.

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