Fluffy Baked Spinach & Ricotta Gnudi Al Forno

Directions

1. 1

   Wilt the spinach either in a hot pan for 1-2 minutes or in the microwave.

2. 2

   Squeeze out any excess moisture, finely chop, and set aside.

3. 3

   Mix the ricotta, egg, flour, salt, grated parmesan, black pepper, and chopped spinach until just combined.

4. 4

   Heat a drizzle of olive oil in a pan over medium heat.

5. 5

   Sauté the shallot (or red onion) for 2-3 minutes until softened.

6. 6

   Add the sliced mushrooms and cook until browned, about 5 minutes.

7. 7

   Stir in the garlic and chopped rosemary, cooking for another minute.

8. 8

   Sprinkle the tablespoon of flour over the mixture, stirring to coat.

9. 9

   Slowly pour in the chicken or vegetable stock while stirring to prevent lumps, and allow the sauce to simmer and thicken for about 5 minutes.

10. 10

    Stir in the cream cheese until melted and fully incorporated.

11. 11

    Use two spoons to form the ricotta mixture into golf ball-sized gnudi and place them into the sauce.

12. 12

    Bake in the oven for 15-20 minutes or until the gnudi are puffed up and golden.

13. 13

    Garnish with fresh parsley and extra parmesan before serving.