philosokitchen

an italian cook around the world

  • Home
  • recipes
    • My Authentic Italian Recipes
    • appetizers
    • pasta rice & Co.
    • entrĂ©es
    • sides
    • desserts
    • Soups
    • salads
    • sauces & jarred goods
    • slow cooked
    • FASTER THAN 45 MIN
    • vegetarian
    • vegan
    • gluten free
    • paleo
  • travelogs
    • foodie travels
    • chronicles of italian cooks
  • MERCHANDISING
  • food story
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
  • Shop
You are here: Home / My Authentic Italian Recipes / FRIED GNUDI – Italian spinach and cheese croquettes

FRIED GNUDI – Italian spinach and cheese croquettes

10/06/2017 by Filippo Trapella Leave a Comment

Fried spinach and cheese croquettes is a delicious variation of the Gnudi traditional recipe. These tasty balls, breaded and deep-fried sound like a fantastic Idea for a party or game day, paired with a good beer and your preferred sauces!

FRIED GNUDI - Italian spinach and cheese croquettes

If you like this recipe, please click here, leave a comment and vote 5 stars!
This simple action helps the growth of this blog and make me very happy đꙂ

  • 1.75 lb (780 g) fresh spinach
  • 1/2 lb (230 g) Ricotta cheese
  • 1/2 cup (50 g) Parmigiano-Reggiano, grated
  • 4 eggs
  • 14 tbsp (110 g) all propose flour
  • 10 tbsp Panko breadcrumbs
  • 1 pint sunflower oil
  • 2 pinches nutmeg, grated
  • 10 leaves fresh sage
  • 2 pinches black pepper
  • as needed table salt

GNUDI RECIPE - Traditional Tuscan dumpling with spinach and ricotta

GNUDI OR MALFATTI

Gnudi, also called Malfatti (“ugly shaped” in Italian) are delicious Tuscan dumplings made with a mixture very similar to the Ravioli filling. The legend tells of an Italian cook that tried to boil the leftovers stuffing of fresh pasta, creating in this way the Gnudi (“Gnudi” means “naked” in Tuscan dialect, filling stripped of the pasta shell).

The recipe is basically the same in all the Tuscany cities, besides a couple of things.

The first is the quantity of flour in the mixture: someone reduces or increase the amount, someone else just doesn’t use it: in the last case, the dough will be very soft, but very difficult to cook maintaining their shape.

The second difference concerns the cheese. Some recipes require just Parmigiano-Reggiano, some others only Pecorino Toscano, or a mix of both. Personally, I prefer use exclusively Parmigiano-Reggiano.

If you desire try the Gnudi traditional recipe, click here. Otherwise, to make the fried Gnudi variation, keep reading!

FRIED GNUDI - spinach and ricotta croquettes

BOILING SPINACH

First, rinse the spinach leaves thoroughly and cook them 5 minutes in boiling water; then raise and pour the vegetables into iced water to stop the cooking and save the bright color. After that, squeeze the spinach a little at a time: it’s critical eliminate as much water as possible. Finally, mince the spinach.

FRIED GNUDI - spinach and ricotta croquettes

GNUDI DOUGH

Now, combine in a bowl the spinach with ricotta, 2 eggs, grated Parmigiano-Reggiano, 7 tbsp of flour, 2 pinches of nutmeg, 2 pinches of black pepper, and salt as needed. Whisk and knead the mixture until consistent, them store in the fridge covered with plastic wrap for at least 1 hour up to 24 hours.

FRIED GNUDI - spinach and ricotta croquettes

FRYING SPINACH AND CHEESE BALLS

Divide the spinach and cheese dough into 20 parts shaping them into balls.

Set 3 bowls on the table. Pour 7 tbsp of flour in the first bowl. After that, crack 2 eggs into the second bowl and whisk until consistent. Finally, pour the Panko breadcrumbs in the third bowl.

Now, flour the spinach and cheese balls and shake with delicacy to eliminate the flour in excess. Then, immerse the Gnudi into the egg mixture, and finally, bread them with panko.

Heat the sunflower oil in a pot until reach 345° F (175° C); fry the croquettes until golden and crispy, a few at a time, and raise with a slotted spoon. Let the balls dry over a dish lined with kitchen paper, and serve with your preferred sauces.

FRIED GNUDI - spinach and ricotta croquettes

TAKE A LOOK AT THIS:

FRIED SAGE WITH BEER BATTER simple and tasty vegan appetizer!
FRIED SAGE WITH BEER BATTER simple and tasty vegan appetizer!

PRINTABLE RECIPE

Yield: 4

FRIED GNUDI - Italian spinach and cheese croquettes

FRIED GNUDI - Italian spinach and cheese croquettes

Fried spinach and cheese croquettes is a delicious variation of the Gnudi traditional recipe. These tasty balls, breaded and deep-fried sound like a fantastic Idea for a party or game day, paired with a good beer and your preferred sauces!

Prep Time 35 minutes
Total Time 35 minutes

Ingredients

  • 1.75 lb fresh spinach (780 g)
  • 1/2 lb Ricotta cheese (230 g)
  • 1/2 cup Parmigiano-Reggiano, grated (50 g)
  • 4 eggs
  • 14 tbsp all propose flour (110 g)
  • 10 tbsp Panko breadcrumbs
  • 1 pint sunflower oil
  • 2 pinches nutmeg, grated
  • 10 leaves fresh sage
  • 2 pinches black pepper
  • as needed table salt

Instructions

  1. BOILING SPINACH
    First, rinse the spinach leaves thoroughly and cook them 5 minutes in boiling water; then raise and pour the vegetables into iced water to stop the cooking and save the bright color. After that, squeeze the spinach a little at a time: it’s critical eliminate as much water as possible. Finally, mince the spinach.
  2. GNUDI DOUGH
    Now, combine in a bowl the spinach with ricotta, 2 eggs, grated Parmigiano-Reggiano, 7 tbsp of flour, 2 pinches of nutmeg, 2 pinches of black pepper, and salt as needed. Whisk and knead the mixture until consistent, them store in the fridge covered with plastic wrap for at least 1 hour up to 24 hours.
  3. FRYING SPINACH AND CHEESE BALLS
    Divide the spinach and cheese dough into 20 parts shaping them into balls.
    Set 3 bowls on the table. Pour 7 tbsp of flour in the first bowl. After that, crack 2 eggs into the second bowl and whisk until consistent. Finally, pour the Panko breadcrumbs in the third bowl.
    Now, flour the spinach and cheese balls and shake with delicacy to eliminate the flour in excess. Then, immerse the Gnudi into the egg mixture, and finally, bread them with panko.Heat the sunflower oil in a pot until reach 345° F (175° C); fry the croquettes until golden and crispy, a few at a time, and raise with a slotted spoon. Let the balls dry over a dish lined with kitchen paper, and serve with your preferred sauces.
© Filippo Trapella - philosokitchen.com
Cuisine: Italian / Category: Appetizer

FRIED GNUDI - Italian spinach and cheese croquettes

Filed Under: Appetizers, My Authentic Italian Recipes, Recipes, Vegetarian Tagged With: appetizer, cheese, croquettes, dumplings, easy, entree, fried, game day, Gnudi, italian, party, ricotta, spinach

« SALMORIGLIO TUNA STEAK RECIPE ON THE BOAT: eating with a Sicilian fisherman!
SARDINES PASTA (pasta con le sarde) SICILIAN RECIPE AND HISTORY »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.



























Newsletter

Copyright © 2021 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress