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Danée's avatar

I did have to add a lót of flower to make the balls sturdy enough as they were really liquid-y, but this was so tasty! Although my gnudi wasn't half as green nor round as yours, I really enjoyed this and would definitely make it again.

Don't know if I read over some notes, but I had to guess how many portions this would come out to. Eventually it was just too little for dinner for two people, in my opinion.

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Gabriela Kulesza's avatar

Hey Danée! I’m so glad you enjoyed gnudi!

Sorry to hear you had to add more flour. I’ve made this recipe a bunch of times, and the gnudi have never turned out too liquid-y. Did you make sure to drain the ricotta well and really squeeze all the water out of the spinach? If so, maybe my egg was a bit smaller than yours?

As for the shape, I think it’s just a matter of practice to get them round. Don’t stress if they’re not perfect – they’ll still taste amazing!

About the color - if they weren’t as green as mine, did you blanch the spinach and immediately transfer it to ice-cold water to lock in the colour? That could help keep them vibrant.

Thanks again for the feedback!

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