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6
portions (about 40 gnudi)Easy
By Scott Conant
Published 2021
Combine the ricotta, egg yolks, spinach, Parmigiano, all-purpose flour, panko, and nutmeg. Let the dough rest for 10 minutes.
Using a cookie scoop, roll the dough into balls a little smaller than golf balls. Coat a baking sheet liberally with semolina flour, place the gnudi on top of the semolina, then sprinkle more semolina on top. Refrigerate, uncovered, for 12 hours or overnight befo