Ingredients
- Spinach and Ricotta Gnudi :
- 32 ouncescontainer, part skim Ricotta cheese
- 1 1/four cup flour, plus approximately the identical amount for rolling the Gnudi
- 2/three cup sparkling grated parmesan cheese divided
- 1 egg
- 1 cup of thawed chopped frozen spinach
- 1/eight tsp of nutmeg
- half of tsp salt
- half of tsp of pepper
For the Béchamel :
- 2 1/2 Tbsp of butter
- 2 Tbsp flour
- 2 cups milk, (I used low fats)
- 1/4 tsp nutmeg
- 1/four tsp salt
- 1/four tsp pepper
Instructions
To make the Gnudi :
- In a large blending bowl, combine the ricotta cheese, 1/three cup parmesan, chopped spinach, egg, flour, salt, pepper and nutmeg together simply till it is mixed.
- Bring a large pot of water to a boil. Add a teaspoon of salt to the water for added flavor.
- In some other shallow bowl, upload another cup to cup and a 1/2 of flour. Take a heaping spoonful of the ricotta aggregate, form it into an egg and roll it inside the flour. Set on a slicing board till geared up to cook. Repeat with the relaxation of the ricotta combination until it is all used up.
- If the gnudi dumplings begin to get a bit sticky, truly roll them a 2d time within the flour earlier than dropping inside the warm water.
- Drop two or three gnudi into the boiling water and prepare dinner for about to three mins. You simplest want the outdoor to barely company up. The interior will nonetheless be a little creamy, but will finish cooking within the oven with out getting difficult.
- Transfer the partly cooked gnudi to a baking dish, lightly greased with olive oil. Pour the béchamel sauce over pinnacle. Sprinkle the gnudi with the last 1/three cup of parmesan and bake on 375 for about 20-25 minutes till the cheese on top starts to brown.