Adapted from Cucina Povera by Pamela Sheldon Jones
In a large bowl, combine the spinach, ricotta, pecorino, and egg yolks. Stir to blend. Stir in the nutmeg and salt to taste, then gently 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 a 9-by-13-inch baking dish. Set aside.
Using two tablespoons, shape and compact the ricotta mixture into ovals and drop them directly
into the boiling water in batches, so as not to crowd the pot. They will float to the top when done, after 3-4 minutes. Using a wire skimmer or slotted spoon, transfer the gnudi to the casserole dish. Keep warm in a low oven. Repeat to cook all the remaining gnudi. Spoon the remaining tomato sauce over the gnudi and serve at once.
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Serving Size: 1 Serving (960g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 468 | ||
Calories from Fat: 136 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 564.2mg | 174 % | |
Sodium 4538.6mg | 157 % | |
Potassium 2987.6mg | 79 % | |
Total Carbohydrate 68.9g | 20 % | |
Dietary Fiber 14g | 56 % | |
Sugars, other 54.9g | ||
Protein 23.1g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 468
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