Spinach Ricotta Gnudis

Ingredients

• 500 gr ricotta
• 1 lb. fresh baby spinach
• 1 egg and 1 egg yolk
• 65gr freshly grated parmigiano-reggiano
• 70 gr flour (00) and extra in case its too wet
• salt and pepper
• 25gr butter
• tomato sauce

Instructions

1. Drain ricotta and let sit to dry for 2 hours
2. Bring a large pot of generously salted water to a boil ad add spinach. Once cooked, drain and put cold water from the tap. Then place in the fridge.
3. Once completely cooled, squeeze spinach to get out all the moisture and chop finely
4. In a bowl, add the chopped spinach and the ricotta. Add the eggs and parmesan and mix. Then add the flour and mix but only until sticky. DO NOT OVER MIX
5. Use a tablespoon to scoop out a ball of mixture and then roll it in some flour. Roll it in your hands until it is a nice size and place it on a baking sheet lined with paper and sprinkled with more flour.
6. Bring a large pot of generously salted water to a simmer over medium heat. Cook the balls being careful not to crowd them until it floats to the top. Cook at least 5-7 minutes or they will be too mushy. As they float to the top, use a slotted spoon to transfer them to a colander to remove the water.
7. Put some butter into a skillet on high heat and fry the dumplings for a couple of minutes, being careful not to break them apart and brown them on the outside.
8. . To serve, Place tomato sauce in the bottom of the bowl, add gnudis and drizzle with melted butter, top with additional Parmigiano-­Reggiano, and serve warm. (add Basil)

• 125ml olive oil
• 2 garlic cloves
• 800g tomato puree or 2 cans of tomatoes 400gr
• 1 tsp sugar
• salt

Fry the garlic in the oil until browned. Add the tomato paste sugar and salt to taste.