Spinach and Ricotta Gnudi

LEITE'S CULINARIA
14Ingredients
75Minutes
640Calories

Ingredients

US|METRIC
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove (peeled and halved)
  • 1 1/2 pounds baby spinach leaves (if using mature spinach, remove the stalks, rinse, and pat it dry)
  • 12 ounces ricotta (sheep or cow, well drained)
  • 1/2 cup Parmigiano Reggiano (freshly grated)
  • 1 medium egg
  • 1 3/4 ounces all purpose flour (or 00 flour, *, see NOTE below for gluten-free version, plus more for dusting)
  • sea salt
  • freshly ground black pepper
  • grated nutmeg (Freshly, to taste)
  • 1 bunch sage (leaves stripped from the stalks except for 2 to 3 sprigs)
  • 1/4 cup grapeseed oil (or other mild oil, for frying)
  • 11 tablespoons salted butter (5 1/2 ounces)
  • 1/4 cup Parmigiano Reggiano (freshly grated)
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    NutritionView More

    640Calories
    Sodium31% DV750mg
    Fat86% DV56g
    Protein39% DV20g
    Carbs6% DV17g
    Fiber12% DV3g
    Calories640Calories from Fat500
    % DAILY VALUE
    Total Fat56g86%
    Saturated Fat26g130%
    Trans Fat
    Cholesterol155mg52%
    Sodium750mg31%
    Potassium890mg25%
    Protein20g39%
    Calories from Fat500
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber3g12%
    Sugars<1g2%
    Vitamin A280%
    Vitamin C60%
    Calcium45%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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