Ricotta and spinach gnudi

Ricotta and spinach gnudi

Preparation time
1-2 hours

Cooking time
less than 10 mins

Serves
Serves 4

Dietary
Vegetarian


By Theo Randall
From Saturday Kitchen

Ingredients

  • 400g/14oz ricotta
  • 2 free-range eggs, beaten
  • 50g/1¾oz ’00’ flour
  • 350g/12oz cooked spinach (equivalent to 1kg/2lb 4oz uncooked spinach), excess water squeezed and finely chopped
  • 150g/5½oz fine semolina flour, for dusting
  • 75g/2½oz unsalted butter
  • 8 sage leaves
  • 100g/3½oz burrata, drained and finely chopped
  • 50g/1¾oz Parmesan, grated, to serve
  • black pepper, to taste