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Gnudi has been described as ravioli filling without the ravioli. It is a variety of gnocchi made with ricotta cheese, a little flour and spinach.
3/4 cup flour
4 teaspoons McCormick Gourmet™ Tuscan Seasoning , divided
1/8 teaspoon McCormick Gourmet™ Nutmeg, Ground
5 ounces frozen chopped spinach, thawed and squeezed dry
2 eggs, lightly beaten
1/2 cup whole-milk ricotta cheese
1/2 cup finely grated Parmesan cheese, divided
2 cups Kitchen Basics® Original Chicken Stock
1 tablespoon butter
Mix flour, 3 1/2 teaspoons of the Seasoning and nutmeg in small bowl. Mix spinach, eggs, ricotta cheese and 1/4 cup of the Parmesan cheese in large bowl. Stir in flour mixture until well blended. With wet hands, form 1 tablespoon of the mixture into a round dumpling. Lightly coat with additional flour. Place on large baking pan. Repeat with remaining mixture to form about 24 dumplings.
Bring stock, butter, 2 tablespoons of the remaining Parmesan cheese and remaining 1/2 teaspoon Seasoning to simmer in large saucepan. Stir in lemon juice, if desired. Cover. Keep warm on low heat.
Bring large saucepot of lightly salted water to boil. Reduce heat to medium-low. Cook dumplings in batches about 2 minutes or until they float to the surface. Transfer dumplings with slotted spoon to saucepan with stock. Serve dumplings and stock mixture in shallow soup bowls. Sprinkle with remaining 2 tablespoons Parmesan cheese.
Test Kitchen Tip: add lemon juice, if desired
(Amount per serving)
Liked the use of spinach and how it was similar to a vegetarian ravioli. It would be a nice appetizer to a fish dinner. Not something I would serve to company because of how it looks, but a good way to use spinach and ricotta outside of a lagsana.
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