@tudaolamtiemsatthao:

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Wednesday 01 July 2026 10:21:54 GMT

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•☘️Nam làm biếng☘️• :

đi lễ 18 tháng 5 vui kh chị

2026-07-01 10:55:02

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2026-07-01 21:02:07

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Gnudi recipe Ingredients 250 g boiled and squeezed spinach 250 g of fresh ricotta 2 tablespoons of grated Parmigiano Reggiano 1 egg Nutmeg Salt Flour Preparation Follow these steps: 1. Start with the ricotta: you need to remove any whey from it, so spoon the ricotta into a colander and let it drain for a few hours (if the ricotta is very liquid, you can leave it in the fridge overnight). 2. Chop the perfectly squeezed spinach with a knife. 3. Collect in a bowl the well-drained ricotta, the cold spinach, the Parmigiano Reggiano and a beaten egg. Add a generous pinch of grated nutmeg and mix thoroughly with a fork. Season with salt. 4. Sprinkle generously a tray with flour. Form the gnudi shaping with your hands balls slightly smaller than a walnut. Gently roll the gnudi in the flour. 5. Cook the gnudi in batches in boiling salted water. When they float to the top – just a few minutes, sometimes it only takes one – lift them out with a slotted spoon and move them into a serving plate. Drizzle the gnudi with the brown butter and sage, add a sprinkling of grated parmigiano. Serve immediately. #visittuscany #tuscany #florence #italianrecipe #pasta #pastatiktok

Gnudi recipe Ingredients 250 g boiled and squeezed spinach 250 g of fresh ricotta 2 tablespoons of grated Parmigiano Reggiano 1 egg Nutmeg Salt Flour Preparation Follow these steps: 1. Start with the ricotta: you need to remove any whey from it, so spoon the ricotta into a colander and let it drain for a few hours (if the ricotta is very liquid, you can leave it in the fridge overnight). 2. Chop the perfectly squeezed spinach with a knife. 3. Collect in a bowl the well-drained ricotta, the cold spinach, the Parmigiano Reggiano and a beaten egg. Add a generous pinch of grated nutmeg and mix thoroughly with a fork. Season with salt. 4. Sprinkle generously a tray with flour. Form the gnudi shaping with your hands balls slightly smaller than a walnut. Gently roll the gnudi in the flour. 5. Cook the gnudi in batches in boiling salted water. When they float to the top – just a few minutes, sometimes it only takes one – lift them out with a slotted spoon and move them into a serving plate. Drizzle the gnudi with the brown butter and sage, add a sprinkling of grated parmigiano. Serve immediately. #visittuscany #tuscany #florence #italianrecipe #pasta #pastatiktok

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