(adapted from Giada De Laurentiss)
1 cup whole milk ricotta cheese
1 pound frozen spinach, thawed and squeezed dry
1 cup Parmesan, grated
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
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.