Cook the spinach and squeeze them very well, then chop them finely and mix them with the ricotta, egg, Parmesan, and season with salt and nutmeg. Flour your hands and create balls with the obtained mixture, rolling them in flour so they are not sticky. Boil water in a large pot, salt it, and add the gnudi.
They will take about 2 minutes to cook, and when they float to the surface, they are ready! You can season them as you like; I enjoyed them simply with oil and Parmesan, but they will also be excellent with butter and sage.
Italy, Toscana
| Energy (kcal) | 106.6 |
| Carbohydrates (g) | 2.96 |
| of which Sugars (g) | 1.59 |
| Fat (g) | 6.89 |
| of which Saturates (g) | 4.19 |
| Protein (g) | 7.9 |
| Fiber (g) | 1 |
| Sale (g) | 0.12 |
