If your family is like mine, veggies are not at the top of their list of food priorities. So you have to try and sneak it in how ever you can. This recipe is good for doing exactly that. Rich in anti-oxidants, iron, and folate from the spinach, the mushrooms provide potassium and Vit D, and the ricotta a generous helping of zinc and Vit B-12. The original recipe does not contain bacon, but I added it as my husband finds it difficult to have a meal with no meat 🙂 You can leave it out, then just increase the mushrooms or add sweet peppers.
Spinach and Ricotta Gnudi with Mushrooms and Bacon
Although this recipe is a tad longer than what I usually post, it is so good that you won't mind spending those extra few minutes preparing it. Plus, the heap of veggies in the dish will definitely convince you!
- 500g fresh spinach, thick stems removed, washed and dried
- 180g fresh ricotta cheese, drained
- 30g finely grated fresh parmesan (Parmigiano-Reggiano)
- 1 teaspoon coarse sea salt
- Pinch freshly ground black pepper
- 2 large egg yolks, lightly beaten
- ½ teaspoon nutmeg spice
- ½ cup plus 2 tablespoons flour (you can substitute with coconut flour to make this gluten and sugar free)
- Maizena (corn flour) for dusting
- 100g real butter
- 20ml olive oil
- Small red onion, thinly sliced
- 125g brown mushrooms, sliced
- 250g diced bacon
- Fit a large pot with a steamer insert. Add enough water to come about 5cm below bottom of insert, and bring to a simmer (water must never touch bottom of steamer). Add spinach, cover, and steam until bright green, 1 to 2 minutes. Drain, and allow to cool slightly. Roll spinach in a clean kitchen towel or cheesecloth, and squeeze to remove any remaining liquid. Transfer to a food processor, and puree until smooth. If you don’t have a steamer insert, you can do this step in the microwave: microwave safe bowl, 20ml water, spinach, and then cover. Microwave on med heat for 1 to 2 min. Follow the rest of the steps as above.
- Mix together the spinach puree, ricotta, parmesan cheese, salt, pepper, egg yolks, nutmeg, and 2 tablespoons flour in a bowl.
- Mound remaining 1/2 cup flour on a cutting board. Using floured hands, gently shape 1 tablespoon spinach mixture into a small log. Drop it into the flour, and quickly roll to coat lightly. Transfer to a baking sheet that’s lightly dusted with semolina. Repeat. Refrigerate, uncovered, for 1 hour or until ready to cook (up to overnight).
- Bring a large pot of salted water to a boil. Add half the gnudi, and stir gently to prevent them from sticking together. Cook until gnudi rise to, and remain on, surface, about 7 minutes. Repeat with remaining gnudi.
- In a saucepan, heat the butter and oil. Quickly fry the onions and mushrooms until the onions are translucent. Add the bacon and fry until almost crispy.
- Use a slotted spoon to remove gnudi, shaking off excess water, and transfer to the hot pan with the onion and bacon mixture. Quickly fry the gnudi until brown. Serve immediately.