Carl Benjamen's Gnudi
Ingredients:
1 cup Ricotta cheese (drained)
3 cup frozen spinach (thawed, drained, and squeezed)
1 cup Parmesan cheese (green box)
6 chicken egg yolks
1 cup + 5 Tablespoons all purpose flour
1 Tablespoon Garlic Powder (not Salt)
1 teaspoon ground Nutmeg
1 Tablespoon rubbed Sage
Chicken Stock (vegetable stock, beef stock, Chateau de Spigot)
Marinera sauce
Directions:
Put chicken stock in pan add sage and bring to a strong simmer (Just like you would use for poached eggs) Pour 1 cup flour on plate add pepper stir and set aside. Mix Ricotta cheese, spinach, parmesan cheese, egg yolks, Garlic powder, nutmeg, and 5 Tablespoons of flour. Form this mix into walnut size balls. Flatten balls and dredge in flour. Gently slide into chicken stock. Don't overcrowd the pan. Make several batches. After they float for 5-6 min remove with slotted spoon. Warm marinera sauce and serve over Gnudi. Enhance this with a crisp green salad, a crusty bread, some olives, cheese, and a bit of fresh fruit.
Notes:
The leftover chicken stock will make a great soup or use it to make rice for another meal.
For a change of pace reduce spinach to 1 ½ cup and add 1 ½ cup chopped mushrooms....I would also change the stock from chicken to beef.
I think you may need to use Vegetable stock to keep it Kosher for the Rabi's family.
OK the recipe is now yours. Please share the link with all your friends. Post it to your Facebook page and your Twitter page too. Cal the Minister and Rabi's wife and tell 'em you found a delightful addition for their favorite recipes. Mizpah ;-}}>
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