Passover Spinach Ricotta Gnudi

Spinach ricotta gnudi, made alongside no wheat flour, are my latest recipe, exactly inwards fourth dimension for Passover. This calendar week marks the kickoff of the Jewish vacation celebrating the Israelites liberation from Arab Republic of Egypt in addition to likewise Spring, rebirth, renewal, freedom, belonging, ...you larn the picture. Since the Israelites had to flee their oppressors speedily they didn't bring fourth dimension to allow breadstuff to rise, thus the even goes. To commemorate that time, during Passover Jews consume foods made alongside matzo repast or matzo cake meal, but non alongside regular flour. Most other non-wheat flours are likewise non allowed.

Gnudi are a niggling larger in addition to plumper than gnocchi but somewhat similar. Some people intend of them every bit "ravioli without the pasta."  This recipe is really slowly because you lot purpose 1 of those "blocks" of frozen spinach. The subway is getting every bit much H2O every bit possible out of the spinach. You desire the dough to move really stiff. Rolling the dumplings inwards white patato starch likewise helps proceed them from falling apart inwards the H2O when you lot boil them. Since I used white patato starch instead of flour, these gnudi are likewise gluten free. I adapted my recipe from the Weelicious recipe for Spinach Gnocchi. 

The dumplings are primarily made from ricotta in addition to parmesan cheese, thus they are really rich. I similar them served only alongside dark-brown butter in addition to sage, but you lot could likewise serve them alongside love apple tree sauce if you lot prefer, but practise create them inwards butter earlier adding sauce. When you lot dark-brown them they larn slightly crisp on the outside, without browning they tin sack appear a niggling gummy.

Passover Spinach Ricotta Dumplings

Serves 4, makes close 35 minor dumplings

Ingredients

10 ounces frozen chopped spinach

1 loving cup skim milk ricotta cheese

2/3 loving cup parmesan cheese

1 egg yolk

Pinch fresh grated nutmeg 

v Tablespoons white patato starch, divided

1/4 loving cup unsalted butter

12 fresh sage leaves

3-4 Tablespoons parmesan cheese 

Instructions

Cook the spinach according to instructions, allow cool in addition to then mash all the H2O out of it every bit possible using your hands in addition to a colander. 

Combine the spinach, ricotta, parmesan cheese, egg yolk, nutmeg in addition to ii tablespoons white patato starch inwards a medium bowl. Mix until all ingredients are fully incorporated. Use a teaspoon to percentage lumps of dough, in addition to whorl into balls. Place on a rimmed canvass pan. When all dough is rolled, dust the dumplings alongside the remaining three tablespoons of white patato starch in addition to whorl them until they are coated on all sides. 

Boil a pot of H2O in addition to add together a pinch of salt. Gently house the dumplings inwards the H2O in addition to simmer them until they ascension to the surface, close 3-4 minutes. Remove alongside a slotted spoon, in addition to house on a plate. 

Heat a skillet over medium heat, add together the butter. When the butter is melted, add together the sage leaves in addition to the drained dumpling. Cook, rolling to dark-brown lightly. Sprinkle alongside parmesan cheese earlier serving. 

Enjoy!

More Passover recipes

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