Well. I think I may have captured your attention! Actually, the word is gnudi, a ricotta and spinach dumpling. Gnudi means "nude", as these are the filling of ravioli without the outer dough covering. Today, March 20th, happens to be Ravioli Day. The recipe is in this beautiful cookbook
Cucina Povera means "poor kitchen". Written by leading cookbook authority Pamela Sheldon Johns, this cookbook has more than sixty recipes inspired by the peasant cooking of the region of Tuscany, teaching the philosophy of not wasting good food and using technique to make it as tasty as possible.
I won this in a giveaway several months ago from Marie at Proud Italian Cook. I spent some quiet time prior to eye surgery reading this cook book. It is beautifully bound, deckle edges on its pages and lots of photos. The recipes are traditional Tuscan peasant food. I say there is nothing "poor" about cooking and eating from God's bounty.
3/4 cup steamed spinach
3/4 cup whole-milk ricotta cheese
1/2 cup grated pecorino or Parmigiano Reggiano cheese
2 large egg yolks (I saved the whites for breakfast)
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt
1 cup unbleached all-purpose flour
3 cups tomato sauce
In a large bowl, combine spinach, ricotta, grated cheese and egg yolks. Stir to blend and stir in the nutmeg and salt to taste. Stir in the flour, mixing just enough to pull the mixture together.
Bring a large pot of salted water to a boil. Heat the tomato sauce and spread a thin layer of it over the bottom of a13 x 9 baking dish. Set aside. (I used a muc smaller pan)
Using two tablespoons, (I just used my hands) shape and compact the ricotta mixture into ovals and drop them directly into the boiling water in batches, so as not to crowd them. They will float to the top after 3 or 4 minutes.
Using a slotted spoon or skimmer, transfer them to the baking dish. Keep warm in a low oven. Spoon remaining sauce over the top. Continue until all are done and serve at once. I made 12. I think 3 is a nice serving as a first course, so this recipe would serve 4 in my house. Recipe states it serves 6.
The oval shape made me thing of eggs, and I think this will be on my Easter table, or my take along dish.
This recipe comes together rather quickly. They were lighter than I expected, but absolutely at their best when eaten right away. I did have leftovers, and I will rewarm them in the oven.
Thanks again to Marie for this wonderful giveaway, and I apologize for taking too long to do a post. I will be joining the Bunny Hop Party (1st time), Alphabe-Thursday (catching up on letters P, Q and R), Foodie Friday, Potpourri Friday and Seasonal Sundays.
Please be sure to enter my $50 blogaversary giveaway here. Winner announced on March 25th.