Why eat normal Gnocchi, when you could eat balls of cheese with your pasta?
325g tub Mungalli Biodynamic ricotta
200g baby leaf spinach
1 garlic clove, crushed
1 egg yolk
250g fine semolina, or semolina flour
Heat a bit of butter in a saucepan, then add the spinach and garlic. Stir over heat until the leaves are completely wilted. Set aside to cool, then squeeze as much of the liquid from the spinach as you can. Chop finely, then squeeze again!
Place the spinach into a clean bowl with the ricotta. Beat in the egg yolk, parmesan and a good grating of the nutmeg. Season with salt and pepper
Spread half the semolina over a large plate or tray. Shape the ricotta mixture into 16 – 20 rough balls. Place on the semolina and carefully roll until it is coated on all sides.
Cover with the remaining semolina (don’t cover with anything else), then chill overnight or up to 48 hours. This creates a ‘skin’ that holds the Gnudi together.
To cook, bring a large pan of water to a gentle boil. Drop half the Gnudi into the boiling water, turn down the heat and cook gently for 3 minutes or until the Gnudi float to the surface.