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Massimo Bruno’s gnudi

Gnudi à la Massimo Bruno

Serves 6

2 large bags fresh spinach, large stems removed, washed well
4 large egg yolks, lightly beaten
about 600g ricotta, preferably fresh, drained overnight in a fine sieve in cheesecloth over a bowl
about 100g freshly grated Parmesan-Reggiano cheese
1/2 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
Semolina or flour, for dusting

1 stick (about 120g) unsalted butter
4 tablespoons coarsely chopped fresh sage, plus about 8 leaves

For the gnudi:
Steam the spinach until wilted and bright green. Drain, and press excess water out using the back of a spoon and the sieve and let cool slightly. Roll spinach in paper towel and continue to squeeze to remove remaining liquid. Roughly chop (I used kitchen scissors).
Combine spinach, egg yolks, ricotta, cheese, nutmeg, 1 teaspoon salt, and pepper until all ingredients are well incorporated. Cover bowl with plastic wrap and allow to rest in fridge for a couple of hours.
Flour your hands and, using two small spoons, shape small rounds of the mixture (think fat ravioli size!). Roll the rounds in flour and shake off excess. Place on a baking sheet lined with parchment paper. Refrigerate or keep cool until ready to cook.

For the butter sage sauce:
Melt the butter in a small saucepan until bubbling. Roughly chop the sage and add to butter. Remove from heat and allow butter to infuse with sage flavour until ready to use. You might need to remelt this before coating the gnudi.

To cook:
Preheat oven to 400F.
Brush the gnudi with the melted butter/ sage mix and bake for 10-15 minutes. You can broil them on high for a couple of minutes at the end to get a crispy browning on the outside. Drizzle with the remainder of the butter mix and perhaps a few finely chopped sage leaves.