Cinnamon Spice & Everything Nice

Gnudi (Serves 6)

(adapted from Giada De Laurentiss)

1 cup whole milk ricotta cheese

1 pound frozen spinach, thawed and squeezed dry

1 cup Parmesan, grated

2 eggs

2 egg yolks

1/8 teaspoon freshly grated nutmeg

1 teaspoon salt

1 teaspoon freshly ground black pepper

5 tablespoons all-purpose flour, plus 1 cup for coating

Sage Walnut Sauce or Tomato Sauce, for serving                                         

1. In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Refrigerate for a 1/2 to 1 hour.

2. Form mixture into small, flattened balls using a heaping teaspoon of mixture. If mixture is too loose mix in additional flour a tablespoon at a time until it is easier to work with. Mixture should still be pretty soft. Dredge the formed gnudi in flour to coat, tapping off the excess. Refrigerate for a 1/2 hour.

3. Bring a large saucepan of water to a slow simmer. Slide formed gnudi into the boiling water.

Be careful not to overcrowd the pan; work in batches if necessary.  Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.

4. Arrange gnudi on a platter and lightly drizzle with sage walnut sauce or tomato sauce.         

Sage Walnut Sauce

(adapted from 365 Easy Italian Recipes)

2 tablespoons Olive Oil

3 heaping tablespoons Onion, finely chopped

2 cloves garlic, minced

8 fresh Sage leaves, chopped, optional

1 cup Whole Milk

1/2 cup Heavy Cream

1/2 cup Parmesan Cheese, grated

1 cup Walnuts, coarsely chopped, optional

fresh Black Pepper

1. Add oil to a large skillet over medium-low heat and saute onion until tender. Add garlic and sage, if using. When garlic is fragrant add milk and cream. Bring to a simmer and cook 3 to 4 minutes.

2. Add Parmesan and season with Black Pepper. Turn off heat. Mix in walnuts if desired.