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Ricotta and spinach gnudi
Fruit and vegetables
350g/12oz cooked
spinach
(equivalent to 1kg/2lb 4oz uncooked
spinach
), excess water squeezed and finely chopped
8
sage
leaves
Tins, packets and jars
150g/5½oz fine
semolina
flour, for dusting
Cooking ingredients
50g/1¾oz ’00’
flour
black pepper
, to taste
Dairy, eggs and chilled
400g/14oz
ricotta
2 free-range
eggs
, beaten
75g/2½oz unsalted
butter
100g/3½oz
burrata
, drained and finely chopped
50g/1¾oz
Parmesan
, grated, to serve
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