Description
Crispy, cheesy croquettes with a vibrant spinach filling. Perfect for parties or a fun weeknight dinner!
Ingredients
Units
Scale
- 2 lbs (907 g) fresh spinach
- 1/2 lbs (227 g) Ricotta cheese
- 1/2 cups (50 g) Parmigiano-Reggiano, grated
- 4 eggs
- 14 tbsp (110 g) all propose flour
- 10 tbsp Panko breadcrumbs
- 2 cups (473 ml) sunflower oil
- 2 pinches nutmeg (grated)
- 10 leaves fresh sage
- 2 pinches black pepper
- table salt
Instructions
- Rinse the spinach leaves thoroughly and cook them for 5 minutes in boiling water, then immediately transfer to iced water to stop cooking and preserve color. Squeeze out excess water and mince the spinach.
For the Soup
- Combine spinach, ricotta, 2 eggs, grated Parmigiano-Reggiano, 7 tbsp flour, 2 pinches nutmeg, 2 pinches black pepper, and salt in a bowl. Whisk and knead until consistent, then refrigerate for at least 1 hour, up to 24 hours.
- Divide the spinach and cheese dough into 20 equal parts and shape into balls.
- Prepare three bowls: one with 7 tbsp flour, one with 2 whisked eggs, and one with panko breadcrumbs.
- Flour the spinach and cheese balls, shaking off excess flour. Dip the balls in the egg mixture, then coat with panko breadcrumbs.
- Heat sunflower oil in a pot to 345°F (175°C). Fry the gnudi until golden and crispy, a few at a time, removing with a slotted spoon. Drain on paper towels and serve with your preferred sauces.
Notes
- For a richer flavor, use whole milk ricotta cheese.
- To prevent the croquettes from becoming soggy, ensure the oil is at the correct temperature before frying.
- Leftover croquettes can be stored in the freezer for up to 2 months; reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Deep-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 croquette
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 5
- Carbohydrates: 15
- Fiber: 2
- Protein: 5
- Cholesterol: 50