INGREDIENTS
- – 400 g of ricotta.
- – 500 g spinach.
- – Garlic 2 cloves.
- – Olive oil 20 cc.
- – 2 eggs.
- – 80/100 g of flour.
- – 100 g of grated parmigiano.
- – Sal c/n.
- – Pimientata c/n.
- – Nutmeg c/n.
- For the sauce:
- – Zucchini 200 g.
- – Pancetta salad 50 g.
- – Tomate cherry 300 g.
- – Olive oil 50 g.
- – Chopped onion 50 g.
- – Entire provolone 100 g.
- – Coarse salt to prepare dinner the gnudi.
Take a look at the beautiful RICOTTA AND SPINACH GNUDI WITH TOMATO SAUCE, ZUCCHINI AND PROVOLONE that Leo Fumarola ready on in the present day’s present! .
.
Process:
1.Put the ricotta in a strainer so that each one the water is misplaced.
2.In a pot, put the olive oil, the entire garlic and when it turns blonde, add the spinach, let it prepare dinner for 2-3 min., pressure it if needed. Chop it with knives.
3.In a bowl, combine the ricotta, chopped spinach, grated cheese and two eggs, season with salt, pepper and nutmeg. Add flour till they’ve the correct consistency.
4.Kind the gnudi and place them on a floured plate.
5.Boil the gnudi in salt water for 2 to a few minutes. Pressure them and move them within the sauce.
6.For the sauce: In a frying pan, put the oil and brown the bacon minimize into strips, add the chopped onion and the zucchini minimize into julienne strips, sauté for 2 minutes and add the tomato minimize in half.
7.Season with salt if needed (the bacon is already salty). Sauté the gnudi within the sauce and grate the provolone on prime, and luxuriate in!.
.
In the event you tried this recipe at house and need to share the way it turned out, use cooking-recipesQueDenamosHoy
.
.
cooking-recipesgnudidiricota cooking-recipesgnudi cooking-recipesricora cooking-recipesspinach cooking-recipessauce cooking-recipestomate cooking-recipeszucchini cooking-recipesprovolone cooking-recipesrecipesitalianas cooking-recipesrico cooking-recipesrecipes cooking-recipesrecipeseasy cooking-recipesmeals cooking-recipescocina cooking-recipescooking cooking-recipeschefsdenoche cooking-recipes
