Tonight’s dinner will be naked style! Naked style is something mine and Mere’s kids enjoy screaming at the top of their lungs while running circles around my living room with no clothes on. Kids are weird. These are actually a rustic Italian dish like a spinach and ricotta gnocchi. Technically, these are called gnudi, which is the Italian word for naked, because it is like eating a naked ravioli, ie, no pasta, just filling. It’s an easy, meatless meal that is so satisfying.
½ Package fresh baby spinach
(or, save time and used a thawed package of cooked spinach)
½ Cup + 3 tbsp. Flour
15 oz container whole milk ricotta
¼ Cup grated Parmesan
A dash of fresh nutmeg
Salt and Pepper to taste
Put a big pot of water on to boil, throw in a handful of salt and pop a lid on.
Toss in a half a bag of baby spinach.
Squish it in your hands to squeeze out as much water as possible. It will get so itty-bitty…
Put it in a bowl with ½ cup + 3 tbsp of flour, one egg, one 15 oz container of whole milk ricotta, a few big pinches of salt, a couple good grinds of pepper, a bit of freshly grated nutmeg, and about ¼ cup of freshly grated Parmesan.
Put a couple spoonfuls of flour in a dish, and use your handy-dandy cookie scoop to make balls. Drop them in the flour and let them run around like weird kids.
At this point you could put them on a cookie sheet and freeze them, and then once they are frozen put them in a zip top bag for another rainy night when you don’t feel much like cooking… or…drop them in your big pot of salty, boiling water. As they cook, put a half stick of butter in a sauté pan and put in on a medium low heat.
It’s “ready” when it’s all brown and foamy-like, and then you will hear it whispering to you…”crackle, crackle…”
And your gnudi are floating in their hot bath, use a slotted spoon to fish them out and onto a plate. Drizzle them with the brown butter, grate on some Parmesan, and enjoy with some crusty bread and a glass of wine.