Gnudi aux épinards et à la ricotta

Ingrédients

• 1 pound spinach
• 1 cup whole milk ricotta, (drained)
• 2 large egg yolks
• 1/4 cup freshly grated Parmesan
• 1/4 teaspoon freshly grated nutmeg
• 1 cup all-purpose flour, (plus additional for shaping)
• Kosher salt (as needed)
• Freshly ground black pepper, (as needed)
• 8 tablespoons unsalted butter
• 1 teaspoon lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons chives, (diced)
• 2 teaspoons chopped flat-leaf parsley
• 2 teaspoons fresh dill

Préparation

1. 1

   Bring a large pot of salted water over medium-high heat to a boil. Add the spinach and blanch until bright green and reduced in size, about 1 minute.

2. 2

   Remove spinach to a bowl of ice water to stop the cooking process. Drain the spinach then squeeze out as much excess water as possible.

3. 3

   In the bowl of a food processor (fitted with a blade attachment) add the spinach, ricotta, eggs, Parmesan and nutmeg. Pulse until well combined. Slowly add the flour in batches, blending after each, until a dough forms. Season with salt and pepper.

4. 4

   On a clean, lightly floured workspace turn gnudi dough out and shape into a rectangle.

5. 5

   Use a tablespoon to measure rounded scoops (about 20g each). Dust with a bit of flour and roll into even balls. Set aside on a floured baking sheet and continue with the remaining dough. You should end up with about 30 gnudi.

6. 6

   Bring a large pot of water to a boil over medium-high heat. Add the gnudi and boil until tender and cooked through, about 3 minutes. Drain and set aside.

7. 7

   Heat a large sauté pan over medium-low heat, add the butter and allow to melt. Continue to cook the butter, swirling it around the pan occasionally, until the foam subsides, about 2 minutes. Remove the pan from heat and stir in the lemon juice and lemon zest.

8. 8

   Add the gnudi to the pan and gently turn to coat in the butter sauce. Divide among warmed plates and top with chopped herbs. Serve immediately.