The naked truth behind this dish is that Gnudi are simply light and fluffy pillows of deliciousness! Yes, they are a lot like Gnocchi, but even more like a naked ravioli. When smothered in a rich and creamy parmesan butter sauce, you have just taken a seat at a Tuscan table!

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Gnudi in Parmesan Butter Sauce

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Ingredients

• 2 cups whole milk ricotta cheese
• 2 pounds frozen spinach, thawed and squeezed dry
• 2 cups Parmesan cheese, grated
• 2 eggs
• 4 egg yolks
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 10 tablespoons all-purpose flour, plus 1 cup for coating
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk, heated
• 1 cup Parmesan cheese, grated
• 1/8 teaspoon whole nutmeg, finely grated
• Kosher salt and freshly ground black pepper
• 6 cups basil leaves, chiffonade
• 1/2 cup Parmesan cheese, grated, for garnish

Servings Ingredients 2 cups whole milk ricotta cheese 2 pounds frozen spinach, thawed and squeezed dry 2 cups Parmesan cheese, grated 2 eggs 4 egg yolks 1/4 teaspoon freshly grated nutmeg 1 teaspoon salt 1 teaspoon freshly ground black pepper 10 tablespoons all-purpose flour, plus 1 cup for coating 4 tablespoons unsalted butter 4 tablespoons all-purpose flour 3 cups whole milk, heated 1 cup Parmesan cheese, grated 1/8 teaspoon whole nutmeg, finely grated Kosher salt and freshly ground black pepper 6 cups basil leaves, chiffonade 1/2 cup Parmesan cheese, grated, for garnish

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Instructions

1. 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. 5. 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 sauce. While gnudi are cooking, make the sauce.  Heat the milk in the microwave for 2 minutes. In a large skillet over medium high heat, melt the butter. Stir in all-purpose flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown, about 2 minutes. Slowly add the heated milk, whisking to incorporate. Bring it to a boil, stirring constantly, as sauce thickens. Add parmesan, nutmeg, salt and pepper to taste. Reduce to low heat, and cook, stirring, 2–3 minutes more. Remove from the heat. Place the Gnudi in a serving platter and spoon sauce over top. Garnish with basil leaves and a sprinkling of parmesan.

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