Gnudi!

I've been sitting on the ingredients for this gnudi recipe (a.k.a this gnudi recipe) for a week now and finally got around to making them for dinner tonight.

DO NOT, I repeat, DO NOT SUBSTITUTE RICE FLOUR FOR THE ALL-PURPOSE FLOUR. If you do, you'll end up with a big steaming pot of the saddest soup in the world. The Wheat-Free, Meat-Free lady says that's what she used, but it's lies, ALL LIES!

I was able to salvage this by adding about a cup of normal flour and letting it sit for a few minutes to work up the gluten. My gnudi therefore turned out a bit tougher than intended. I actually liked the chewy al dente-ness.

Anyway, here it is for your convenience:

Gnudi
Source: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33334,00.html

1 cup whole milk ricotta cheese
1 pound frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
2 eggs
2 egg yolks
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, plus 1 cup for coating
1 jar store bought marinara sauce, heated
Bring a large pot of salted water to a boil.

In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.

Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.

Arrange gnudi on a platter and lightly drizzle with marinara sauce.