Gnudi (pronounced nude-y), is basically meatless meatballs, and the best way to eat spinach! I adapted this recipe from a recipe by Canadian-Italian celebrity chef David Rocco. It is a firm family favourite and I get requests to make it often!
600 g baby spinach leaves
1 large egg, (yolk only)
60 ml spring onion, finely chopped
200 g ricotta cheese, crumbled
50 g parmesan cheese, grated
5 ml salt
10 ml crushed garlic
150 ml cake flour or additional grated parmesan cheese
- Pre-heat the oven to 180º C and grease an ovenproof dish (20 x 20 cm) with non-stick cooking spray.
- Transfer the spinach in a large saucepan with just the water that clings to the spinach and sauté gently until wilted.
- Transfer the spinach to a colander and set aside to cool for 30 minutes.
- Combine the egg yolk, spring onion, ricotta cheese, salt and garlic in a large mixing bowl.
- Squeeze out as much as possible of the liquid out of the spinach and chop the spinach finely.
- Take a handful of the chopped spinach at a time and squeeze again to get it as dry as possible before transferring it to the bowl with the rest of the ingredients. Do the same with the rest of the spinach.
- Add just enough flour or additional grated parmesan cheese to bind the mixture, i.e. the mixture must hold its shape when formed into a ball.
- Using oiled hands, take a tablespoon of the mixture at a time and shape into 16 to 20 balls – about the size of a golf ball.
- Place the balls in the dish and brush with a little olive oil.
- Bake for 20 to 25 minutes.
- Serve the gnudi warm as a vegetable side dish.
Makes between 16 and 20 balls.
